Sweet Potato and Pineapple Pudding

3 pounds sweet potatoes -- peeled, shredded
2 cans crushed pineapple in unsweetened juice -- (8 oz ea), undrained
1 can evaporated milk - (12 oz)
1 1/4 cups brown sugar - (firmly packed)
6 tablespoons margarine or butter -- cut in cubes
3 eggs -- slightly beaten
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg

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 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.

This recipe yields 10 to 12 servings. (This was for the 5-quart model. )

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