Prep 15 mins
Cook 35 mins
Luby's, sweet Luby's. For fans of cafeteria cuisine.
- 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)
- 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.
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)
My son brought this casserole to Thanksgiving family gathering. Thoroughly enjoyed it. Of he had to make a small side of it to leave at home because we wanted to have our own at home.
Very tasty. Son said Sweet potatoes were the hardest part of recipe. Hard to peel.