Luby'S Cafeteria Sweet Potato Crunch Casserole - cooking recipe

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)

Preparation

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.