Sweet Potato and Rice Souffle

Excerpted from the book, Sandra Lee Sandra Lee Semi-Homemade Comfort Food, by Sandra Lee Copyright © 20010 Sandra Lee Inc.

Sweet Potato and Rice Souffle

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    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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