Hawaiian Sweet Potato Pudding

[Guest guest]

Hawaiian Sweet Potato Pudding

 

3 pounds sweet potatoes, peeled and shredded

2 cans (8 oz.) crushed pineapple in unsweetened juice, undrained

1 can (12 oz.) evaporated milk

1 1/4 cups brown sugar, firmly packed

6 Tbs butter, cut in cubes

3 eggs, slightly beaten

1 tsp ground cinnamon

1/2 tsp nutmeg

 

Lightly grease crockpot. In crockpot, combine sweet potatoes, pineapple,

evaporated milk, brown sugar, butter, eggs, cinnamon, and nutmeg. Cover

and cook on low 7-8 hours or on High 4 hours, stirring every 2 hours

until the potatoes are tender. Serve hot or at room temperature.

 

Note: This recipe may appear to be curdling; however, it will come

together toward the end of the cooking. Serves 10-12. Also this would be

a good brunch recipe or a make ahead for the next day since it needs

stirring.

[Guest guest]

I'm new to using a crockpot, so I have a question about the below. I

would like to cut the recipe in half, do I also cut the cooking time

in half or leave it as is?

 

, PunkinPie68 wrote:

>

> Hawaiian Sweet Potato Pudding

>

> 3 pounds sweet potatoes, peeled and shredded

> 2 cans (8 oz.) crushed pineapple in unsweetened juice, undrained

> 1 can (12 oz.) evaporated milk

> 1 1/4 cups brown sugar, firmly packed

> 6 Tbs butter, cut in cubes

> 3 eggs, slightly beaten

> 1 tsp ground cinnamon

> 1/2 tsp nutmeg

>

> Lightly grease crockpot. In crockpot, combine sweet potatoes,

pineapple,

> evaporated milk, brown sugar, butter, eggs, cinnamon, and nutmeg.

Cover

> and cook on low 7-8 hours or on High 4 hours, stirring every 2 hours

> until the potatoes are tender. Serve hot or at room temperature.

>

> Note: This recipe may appear to be curdling; however, it will come

> together toward the end of the cooking. Serves 10-12. Also this

would be

> a good brunch recipe or a make ahead for the next day since it needs

> stirring.

>