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Crockpot Sweet Potato Pudding


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  • 3 lbs sweet potatoes, peeled and shredded
  • 2 cans (8 oz each) crushed pineapple in natural juice, undrained
  • 1 can (12 oz) evaporated milk
  • 1 1/4 cups brown sugar, firmly packed
  • 6 Tbsp. butter, cut in small pieces
  • 3 eggs, slightly beaten
  • 1 tsp. vanilla
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • dash allspice


Servings 10


Step 1

Grease slow cooker or spray with nonstick cooking spray. In a bowl, combine sweet potatoes, pineapple, evaporated milk, brown sugar, margarine, eggs, vanilla, cinnamon, nutmeg and allspice. Pour into slow cooker. Cover and cook on low for 7-8 hours, stirring 2-3 times, 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.


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