Ingredients for Luby's Cafeteria Sweet Potato Crunch Casserole
- Sweet Potatoes
- Whole Milk
- Extra Large Eggs
- 1/2 cup granulated sugar
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- Butter
- Corn Flakes
- Brown Sugar
- Pecans
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How to Make Luby's Cafeteria Sweet Potato Crunch Casserole
- Preheat oven to 350°F (175°C). Grease a 9x13 inch casserole dish with cooking spray.
- In a large bowl, mash cooked sweet potatoes until completely smooth.
- Add milk, eggs, sugar, nutmeg, cinnamon, and melted margarine to the mashed sweet potatoes.
- Beat with an electric mixer until smooth and well combined.
- Pour sweet potato mixture into the prepared casserole dish.
- Cover the dish with aluminum foil.
- Bake for 25 minutes.
- Remove foil.
- In a separate bowl, combine flour, brown sugar, pecans, melted butter, and salt. Mix until crumbly.
- Sprinkle the pecan crumble topping evenly over the sweet potatoes.
- Bake uncovered for 8-10 more minutes, or until the topping is golden brown and the casserole is heated through.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
202g
Fat
71g
Carbs
23g