Sweet Potato And Pineapple Pudding
Ingredients
3 pounds sweet potatoes peeled, shredded
2 cans crushed pineapple in unsweetened juice (8 oz. each), un-drained
1 can evaporated milk (12 oz.)
1 1/4 C. brown sugar (firmly packed)
6 Tbsp. margarine or butter cut in cubes
3 eggs slightly beaten
1 tsp. ground cinnamon
1/2 tsp. nutmeg
Cooking Instructions
Lightly grease crock pot. In crock pot, combine sweet potatoes, pineapple, evaporated milk, brown sugar, margarine, eggs, cinnamon, and nutmeg. Cover and cook on low 7 to 8 hours or on high 4 hours, stirring every 2 hours until the potatoes are tender. The dish may appear to be curdling, however it will come together toward the end of the cooking. Serve hot or at room temperature.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)