Luby's Cafeteria Sweet Potato Crunch Casserole
Ready In: 50 mins
Serves: 12
Ingredients
- 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)
Topping
- 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
- 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.
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