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Crockpot Sweet Potato Pudding

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By , About.com Guide

Sweet potato pudding recipe for the slow cooker.

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).
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