CUT sweet potatoes in half lengthwise. Cut crosswise into 1/2-inch-thick pieces.
MELT butter in large skillet over medium-high heat. Stir in cloves. Add potatoes; cover. Cook, stirring once or twice, for 12 to 18 minutes or until almost tender.
STIR in cranberries, Juicy Juice and orange peel. Bring to a boil. Reduce heat to medium; cover. Cook for 5 minutes or until potatoes are tender. Stir in syrup; heat through. Sprinkle with nuts before serving.