Excerpted from the book, Sandra Lee Sandra Lee Semi-Homemade Comfort Food, by Sandra Lee Copyright © 20010 Sandra Lee Inc.
|1 (24-ounce) bag frozen cut sweet potatoes, Ore-Ida Steam n' Mash||2 tablespoons packed dark brown sugar, C&H|
|2 (8.8-ounce) packages precooked buttery rice, Uncle Ben's Ready Rice||1 teaspoon pumpkin pie spice, McCormick|
|2 (8-ounce) cans crushed pineapple, Dole||1 teaspoon kosher salt|
|2 eggs, lightly beaten||1/2 teaspoon ground black pepper|
|1 cup half-and-half||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.
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