1 1/2 pounds sweet potatoes, peeled and shredded
1 can (8 oz.) crushed pineapple in unsweetened juice, undrained
1 small can evaporated milk
2/3 cup brown sugar, firmly packed
3 TBS margarine or butter, cut in cubes
1 lg (2 md) eggs, slightly beaten
1 tsp ground cinnamon
1/2 tsp nutmeg
Lightly grease Crock Pot. In Crock Pot combine all ingredients.
Cover and cook on low 7-8 hours or on High 4 hours, stirring every 2 hours until the potatoes are tender.
Serve hot or at room temperature.
This dish may appear to be curdling, but it all comes together at the end of the cooking.
Makes 5-6 servings.
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