Sweet Potato and Rice Souffl

Ingredients

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

Prep: 10 min Total:

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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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