Sweet Potato And Pineapple Pudding

[Guest guest]

Sweet Potato And Pineapple Pudding

Makes 10-12 servings.

 

3 pounds sweet potatoes -- peeled, shredded

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

1 can evaporated milk - (12 oz)

1 1/4 cups brown sugar - (firmly packed)

6 tablespoons margarine or butter -- cut in cubes

3 eggs -- slightly beaten

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

 

Lightly grease a 41/2-5 qt. crock pot. In crock pot, combine sweet potatoes,

pineapple, evaporated milk, brown sugar, margarine, eggs, cinnamon, and

nutmeg. Cover and cook on LOW 7 to 8 hours or on HIGH 4 hours, stirring

every 2 hours until the potatoes are tender. The dish may appear to be

curdling, however it will come together toward the end of the cooking.

Serve hot or at room temperature.