This scrumptious sweet potato soufflé is sweet without being cloying like some sweet potato casseroles can be. A crunchy pecan-and-oat topping nicely complements the creamy sweet potatoes. The casserole requires just 25 minutes of active time to prepare, so you can whip it up for Thanksgiving without a lot of fuss. And the filling can also be made up to five days ahead, so you just have to top it and bake it when it's showtime. With a sweet potato soufflé that's so easy, there's no need to serve it just for the holidays--try it with oven-fried chicken and green beans for a healthy dinner with a Southern accent.
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.
Serving Size: 2/3 cup
203 calories; protein 4.5g; carbohydrates 28.9g; dietary fiber 3.5g; sugars 14.1g; fat 8.5g; saturated fat 3.1g; cholesterol 41.6mg; vitamin a iu 13467.1IU; vitamin c 13.7mg; folate 13.4mcg; calcium 71.7mg; iron 1mg; magnesium 34.9mg; potassium 420.2mg; sodium 243.2mg; thiamin 0.1mg; added sugar 8g.