Crock Pot Sweet Potato And Pineapple Pudding

From Diana Rattray,
Your Guide to Southern U.S. Cuisine

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

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.