Ingredients
3 pounds sweet potatoes, peeled and shredded
2 cans (8 oz.) crushed pineapple in unsweetened juice, undrained
1 can (12 oz.) evaporated milk
1 ¼ cups brown sugar, firmly packed
6 tablespoon margarine or butter, cut in cubes
3 eggs, slightly beaten
1 tablespoon ground cinnamon
½ tablespoon nutmeg
Details
Serves: 12
Method
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.