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Sweet Potato & Pineapple Pudding
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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 Tbl. margarine or butter, cut in cubes
3 eggs, slightly beaten
1 tsp. ground cinnamon
1/2 tsp. nutmeg
Lightly grease Crock Pot. In the 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).
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