Jamaican
Sweet Potato and Pineapple Recipe
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Jamaican Sweet Potato & Pineapple Pudding Recipe |
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A Jamaican sweet potato pudding recipe for the slow cooker. |
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INGREDIENTS: |
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3 pounds Jamaican sweet potatoes, peeled and shredded |
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2 cans (8 ounces each) crushed Jamaican pineapple in natural juice,
undrained |
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1 can (12 oz.) evaporated milk |
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1 ¼ cups brown sugar, firmly packed |
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6 tablespoons butter, cut in small pieces |
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3 eggs, slightly beaten |
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1 teaspoon vanilla |
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1 teaspoon ground Jamaican cinnamon |
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1/2 teaspoon ground Jamaican nutmeg |
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dash Jamaican allspice |
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PREPARATION: |
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Grease slow cooker or spray with nonstick cooking spray. |
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In a bowl, combine Jamaican sweet potatoes, Jamaican pineapple, evaporated
milk, brown sugar, margarine, eggs, vanilla, Jamaican cinnamon, Jamaican
nutmeg and Jamaican allspice. |
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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. |
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The Jamaican dish may appear to be curdling, however it will come together
toward the end of the cooking. |
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