Sweet Potato Souffle

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®


  1. Preheat oven to 350ºF. Lightly spray a 11⁄2-quart soufflé dish or six 2-cup individual soufflé dishes with cooking spray.

  2.  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.

  3.  In a medium bowl, stir together eggs, half-and-half, brown sugar, pumpkin pie spice, salt, and pepper; pour over casserole(s).

  4.  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.

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