Crockpot Sweet Potato Pudding

By tjm01

Ingredients

• 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

Preparation

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.