Sweet Potato Soufflé
Preheat oven to 350 degrees F. Coat an 11-by-7-inch baking dish with cooking spray. Place sweet potatoes in a large saucepan and add water to cover; bring to a boil over high heat. Reduce heat to medium to maintain a simmer; cook until the sweet potatoes are tender, about 16 minutes. Drain well. Place the sweet potatoes in a large bowl.Advertisement
Meanwhile, combine oats, pecans, 5 tablespoons brown sugar and 1/4 teaspoon salt in a bowl. Stir in butter. Set aside.
Add milk, eggs, cinnamon and the remaining 3 tablespoons brown sugar and 3/4 teaspoon salt to the drained sweet potatoes. Beat with an electric mixer fitted with a whisk attachment on medium speed until smooth, about 2 minutes.
Spoon the sweet potato mixture into the prepared baking dish; sprinkle evenly with the oat mixture. Bake until golden and bubbly around the edges, 30 to 40 minutes.
Tip: People with celiac disease or gluten sensitivity should use oats that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.
To make ahead: The sweet potato mixture (Steps 1 & 3) can be made up to 5 days ahead. Spoon the mixture into the prepared baking dish, cover and refrigerate. When ready to bake, remove the dish from the refrigerator and let stand for 30 minutes before topping and baking.
1 1/2 fat, 1 starch, 1/2 other carbohydrate