Guest guest Posted October 15, 2001 Report Share Posted October 15, 2001 Sweet Potato and Pineapple 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 T. margarine or butter, cut in cubes 3 eggs, slightly beaten 1 t. ground cinnamon 1/2 t. nutmeg Lightly grease Crock Pot. In Crock Pot, combine sweet potatoes, pineapple, evaporated milk, brown sugar, margarine, 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 dish may appear to be curdling, however it will come together toward the end of the cooking. Serve 10 - 12. (This was for the 5 quart model). Personal Note: Again this would be a good brunch recipe or a make ahead for the next day since it needs stirring! :-) posted by Tuppermom Two words YUM YUM!!! Nature's Bounty: Is a diverse group of chefs, cooks, and gardeners. Sharing their fare from seed to harvest. So please come and join us in exploring the diverse world of cuisines! NaturesBounty Get more from the Web. FREE MSN Explorer download : http://explorer.msn.com Quote Link to comment Share on other sites More sharing options...
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