Recipe by mollypaul
Luby's, sweet Luby's. For fans of cafeteria cuisine.
Top Review by VeePee
I was asked to make a sweet potato dish for Thanksgiving. Chose this recipe out of hundreds :) It was fabulous! Everyone raved. I am now the sweet potato queen of family dinners. Adjustments I made - used evaporated milk, 3 large eggs and 1.5 cups icing sugar and allspice instead of nutmeg, plus 1 tsp vanilla extract. The topping was awesome - I used 1 cup of pecan pieces and sprinkled a bit of cinammon in as well. The cornflakes give it a nice crunch without the mushiness I thought flour might make. I will make this often (it's even good cold, and yes, it would be ideal as a dessert dish, perhaps with a dollop of unsweetened whipped cream)
- 8 cups sweet potatoes, cooked (fresh is best, but canned is fine)
- 1 cup whole milk
- 4 extra-large eggs
- 2 cups sugar
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1⁄2 lb butter (not spread or tub product) or 1⁄2 lb margarine, room temperature (not spread or tub product)
- 2 cups corn flakes, crushed
- 2⁄3 cup brown sugar
- 1⁄2 cup pecans, roughly chopped
- 1⁄3 cup butter (not spread or tub product) or 1⁄3 cup margarine, melted (not spread or tub product)
Directions See How It's Made
- Preheat oven to 350F and grease or spray a casserole dish with cooking spray.
- In a beater bowl, mash cooked sweet potatoes until smooth.
- Add milk, eggs, sugar, nutmeg, cinnamon and margarine.
- Whip until smooth and well blended.
- Put into baking dish, cover with foil and bake for 25 minutes.
- Remove foil.
- Mix all topping ingredients together and spread over top of sweet potatoes.
- Bake uncovered for eight to 10 more minutes.
- Serve while hot.