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          Sweet Potato And Pineapple Pudding

• 3 pounds sweet potatoes, peeled and shredded

• 2 cans (8 oz.) crushed pineapple in unsweetened juice, undrained

• 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

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 7-8 hours or on High 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).
Personal Note: Again this would be a good brunch recipe or a make ahead for the next day since it needs stirring

One day you've got to realize that resources don't belong to you. Work with God to plant the seeds in the lives of other people.

- Jack Echerd