Sweet Potato and Pineapple Pudding

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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

 

 

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