INGREDIENTS
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3 large sweet potatoes, peeled and cubed
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1 1/2 cups fresh cranberries (could use frozen)
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1 medium apple, peeled and chopped
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1 cup brown sugar
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1 (20 ounce) can pineapple chunks, drained (reserve 1/2 cup of the pineapple juice)
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2 tablespoons butter
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1 cup walnuts or pecans, toasted