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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 cups brown sugar, firmly packed
6 tablespoon margarine or butter, cut in cubes
3 eggs, slightly beaten
1 tablespoon ground cinnamon
tablespoon nutmeg


Serves: 12


Lightly grease slow cooker. In slow cooker 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.

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