Submit A Site | Advertise | About Us 

Jamaican Sweet Potato and Pineapple Recipe

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

Download Jamaican Cooking Made Easy Third Edition

Jamaican Products & Promotions: