Luby's Cafeteria Sweet Potato Crunch Casserole

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 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)

Recipe

• 1 preheat oven to 350f and grease or spray a casserole dish with cooking spray.
• 2 in a beater bowl, mash cooked sweet potatoes until smooth.
• 3 add milk, eggs, sugar, nutmeg, cinnamon and margarine.
• 4 whip until smooth and well blended.
• 5 put into baking dish, cover with foil and bake for 25 minutes.
• 6 remove foil.
• 7 mix all topping ingredients together and spread over top of sweet potatoes.
• 8 bake uncovered for eight to 10 more minutes.
• 9 serve while hot.