Sweet Potato Souffle
1 bag (24 ounce) frozen cut sweet potatoes Ore-Ida® Steam n’ Mash®
2 packages (8.8 ounces each) precooked buttery rice Uncle Ben’s® Ready Rice
2 cans (8 ounces each) crushed pineapple Dole®
2 eggs lightly beaten
1 cup half and half
2 tablespoons packed dark brown sugar C&H®
1 teaspoon pumpkin pie spice McCormick®
1 teaspoon Kosher salt
1⁄2 teaspoon ground black pepper
1⁄4 cup pecans coarsely chopped, Planters®
Preheat oven to 350ºF. Lightly spray a 11⁄2-quart soufflé dish or six 2-cup individual soufflé dishes with cooking spray.
In a microwave, cook sweet potatoes and rice separately according to package directions. Do not mash sweet potatoes. Layer half of the sweet potatoes, 1 can of pineapple, and 1 package of rice in prepared dish(es). Repeat layering.
In a medium bowl, stir together eggs, half-and-half, brown sugar, pumpkin pie spice, salt, and pepper; pour over casserole(s).
Bake for 25 minutes; sprinkle pecans over top of casserole(s). Bake for10 to 15 minutes more (5 minutes for individual soufflés) or until slightly puffed. Serve immediately.