Hello fellow pineapple fanatics!
Dr. Lloyd here, straight from the tropics and I have a treat for you. I ran into my old friend Pineapple Pete and he has decided to share some of his favorite pineapple recipes with us over the next few weeks. Keep checking back into my corner for further recipe updates. Here is todays delicious way of incorporating pineapples into your kitchen:
Sweet Potato and Pineapple Pudding
INGRIEDIENTS:
3 pounds sweet potatoes, peeled and shredded
2 cans (8 oz.) crushed pineapple in unsweetened juice, un-drained
1 can (12 oz.) evaporated milk
1 1/4 cups brown sugar, firmly packed
6 T. margarine or butter, cut in cubes
3 eggs, slightly beaten
1 t. ground cinnamon
1/2 t. Nutmeg
PREPARATION
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 heat for 7-8 hours or on High for 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. Serve 10 – 12. (This was for the 5 quart model).
Enjoy!