Hawaiian Sweet Potato Pudding

Here's an interesting crockpot pudding recipe for today.

Hawaiian Sweet Potato 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 Tbs butter, cut in cubes
3 eggs, slightly beaten
1 tsp ground cinnamon
1/2 tsp nutmeg

Lightly grease crockpot. In crockpot, combine sweet potatoes, pineapple, evaporated milk, brown sugar, butter, 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 recipe may appear to be curdling; however, it will come together toward the end of the cooking. Serves 10-12. Also this would be a good brunch recipe or a make ahead for the next day since it needs stirring.

Josh Day
Editor, Crockpot Recipes
http://crockpotrecipes101.com