Ingredients:
- 3 pounds sweet potatoes, peeled and shredded
- 2 cans (8 ounces each) crushed pineapple in natural juice, undrained
- 1 can (12 oz.) evaporated milk
- 1 1/4 cups brown sugar, firmly packed
- 6 tablespoons butter, cut in small pieces
- 3 eggs, slightly beaten
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- dash allspice
Preparation:
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 to 8 hours, stirring 2 or 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. Serve 10. (This was for the 5 quart model).More Sweet Potato Side Dish Recipes
Orange Baked Sweet Potatoes
Sweet Potato Bake
Sweet Potato and Banana Casserole
Sweet Potato Croquettes I
Sweet Potato Croquettes II
Sweet Potato Fritters
Sweet Potato Puffs
Sweet Potato Sausage Balls
Candied Sweet Potatoes
Sweet Potato Sausage Casserole
Honeyed Sweet Potatoes
Pan-Fried Sweet Potatoes
Southern Fried Sweet Potatoes
Sweet Potato Casserole
Spiced Sweet Potatoes
Sweet Potato Chips
Sweet Potato Fries
Mashed Sweet Potatoes with Apples
Sweet Potato Biscuits
Sweet Potato Recipes
Side Dish Casseroles
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
