Best Lubys Cafeteria Sweet Potato Crunch Casserole Recipes

THE BEST SWEET POTATO CASSEROLE

Steps:

• For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
• For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
• Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
• For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.

SWEET POTATO PUFF

Steps:

• In a bowl, beat sweet potatoes, sugar, butter, eggs, milk and vanilla until fluffy. Stir in coconut. , Spoon into a greased 2-1/2-qt. baking dish. Combine topping ingredients until well blended; sprinkle over sweet potatoes. Bake, uncovered, at 350° for 35-40 minutes or until golden brown.

BUTTER PECAN SWEET POTATO CRUNCH

Steps:

• Preheat oven to 350 degrees F. In a large bowl, combine sweet potatoes, evaporated milk, sugar, eggs, cinnamon and vanilla. Pour sweet potato mixture into greased 13 x 9 cake pan.
• Sprinkle dry cake mix on top. Cover with chopped pecans. Drizzle melted butter or margarine on top of pecans.
• Bake for approximately 1 hour, or until center is firm. Chill well. Cut into squares. Serve with whipped topping.

SWEET POTATO CRUNCH

Steps:

• Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and peel.
• Preheat oven to 325 degrees F (165 degrees C).
• Mash sweet potatoes, 1/3 cup butter, and white sugar together in a bowl. Beat milk, eggs, and vanilla extract into sweet potato mixture using an electric mixer until smooth; pour 1/2 the mixture into a 9x13-inch casserole dish.
• Mix brown sugar, coconut, pecans, and flour together in a bowl; stir in 3 tablespoons butter until evenly coated. Sprinkle 1/2 the topping over sweet potato mixture. Pour remaining sweet potato mixture over topping and sprinkle with remaining topping.
• Bake in the preheated oven until cooked through and topping is lightly browned, about 1 hour.

SWEET POTATO CRUNCH CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch casserole dish.
• Mix sweet potatoes, white sugar, 1/2 cup butter, milk, eggs, salt, vanilla extract, and cinnamon together in a bowl until smooth; spread into the prepared casserole dish.
• Stir brown sugar, pecans, and 1/3 cup butter together in a bowl. Mix flour into pecan mixture using your hands until evenly coated and crumbly; sprinkle over sweet potato mixture.
• Bake in the preheated oven until cooked through and praline topping is lightly browned, about 40 minutes. Cool slightly before serving, at least 25 minutes.

LUBY'S CAFETERIA JEFFERSON DAVIS PIE

Steps:

• Preheat oven to 350°F.
• In a large bowl, thoroughly blend sugar, flour and nutmeg.
• Stir in half and half.
• Add eggs; mix well.
• Add lemon juice, peel and margarine.
• Beat well to blend.
• Pour into pie shell.
• Bake for 45 minutes until center is almost firm (pie will continue to firm up during the cooling process).
• If the pie crust edges brown too quickly, cover with strips of aluminum foil.
• Serve with whipped cream.

SWEET POTATO CRUNCH

Steps:

• Bake sweet potatoes at 350 degrees until tender, approx 45 minutes - 1 hour.
• Mash potatoes and remove outer skins.
• Combine potatoes and next five ingredients in a mixer.
• Spread in baking dish.
• For the topping: Mix and spread over potatoes.
• Bake at 350 degrees until hot. Serves 6.