Add brussels sprouts and sweet potato to a large bowl and toss in cinnamon, nutmeg and salt.
In a large skillet over medium heat, cook bacon for for 3-4 minutes on each side until nice and crisp. Remove from skillet and place on a paper towel. Drain half of the bacon grease, reserving about 1-2 tbsp to cook the veggies.
Add brussels sprouts and sweet potato to the skillet with the bacon grease and cook over medium heat, covered, for 5 minutes. Remove lid and turn up heat to medium-high. Stirring occasionally, cook for another 5-7 minutes until there is a nice char on the sprouts and potatoes and they are cooked through. Remove from heat.
Add pine nuts to a small skillet over high heat. Cook for 1-2 minutes until fragrant. Remove from heat.
Chop up the bacon into small pieces and toss in with the sprouts and potatoes. Then, add in cranberries and pine nuts. Stir to combine. Remove from heat and serve. Enjoy!