LUBY'S CAFETERIA SWEET POTATO CRUNCH CASSEROLE

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Luby's Cafeteria Sweet Potato Crunch Casserole image

Make and share this Luby's Cafeteria Sweet Potato Crunch Casserole recipe from Food.com.

Provided by Molly53

Categories     Yam/Sweet Potato

Time 50m

Yield 12 serving(s)

Number Of Ingredients 11

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)

Steps:

  • 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.

Nutrition Facts : Calories 522.5, Fat 26.4, SaturatedFat 14.3, Cholesterol 138, Sodium 267.8, Carbohydrate 69.1, Fiber 3.4, Sugar 50.7, Protein 5.4

*** Explore more Luby's Cafeteria Sweet Potato Crunch Casserole Recipes »

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