This Vegan Souffle with Sweet Potatoes is a healthy, wholesome side dish made with coconut milk and exotic spices. Topped with a delightful crunchy topping , it makes the most satisfying addition to any meal!
Vegan Souffle with Sweet Potatoes
This dish is a flavorful twist of the traditional sweet potato casserole! It has coconut milk and a blend of exotic spices like cardamom, coriander, and ginger.
It is sweetened with coconut sugar and maple syrup for a mouthwatering caramel flavor. Last, this vegan sweet potato casserole is finished off with a delicious crunchy topping.
Why you’ll love this Vegan Sweet Potato Souffle
By not adding a marshmallow topping, we are maintaining a healthier version of this classic dish so all the health benefits of sweet potatoes can shine through.
Though sweet potato casserole is a classic dish, this vegan souffle with sweet potatoes is anything but ordinary. All those warm exotic spices bring a world of flavor that you’re going to love!
This recipe is perfect for making ahead, which makes it an ideal vegan Thanksgiving side dish.
Health Benefits Of Sweet Potatoes
Sweet potatoes are packed with nutrients, such as vitamins A and C, iron, magnesium, potassium and fiber.
They are naturally sweet and are considered to be low on the glycemic index, so they are great for diabetics. Their high vitamin A content makes them especially great for vision health and glowing skin.
Ingredients for Vegan Souffle with Sweet Potatoes
- Sweet potatoes– The main star of the dish!
- Coconut milk– This will give your vegan sweet potato souffle a delightfully creamy texture.
- Maple syrup– To sweeten the sweet potatoes and add a rich flavor.
- Coconut sugar– This healthy sweetener will add a touch of extra sweetness to your casserole.
- Vanilla– To add enhance the flavor of the spices
- Spices like fresh ginger, coriander, and cardamom may not be in a traditional sweet potato casserole, but they add a warmth that can’t be missed.
- Pecans– Chopped pecans will form the base of the crunchy topping along with coconut sugar, coconut oil, and brown rice flour.
How to make Vegan Souffle with Sweet Potatoes
- Bake the sweet potatoes. Preheat oven 400 degrees. Wash and pierce sweet potatoes with a knife, place on baking tray and bake for 45 minutes. Lightly grease a casserole dish and set aside.
- Prepare the topping. Combine topping ingredients, coconut oil, rice flour, coconut sugar and ground pecans in a medium bowl and set aside.
- Assemble the sweet potato casserole. Remove sweet potatoes, cool enough to handle. Peel skin and mash sweet potatoes using a potato masher. Stir in coconut milk, maple syrup, sugar, vanilla, ginger, salt, coriander, and cardamom until fully combined.
- Bake and serve. Spoon sweet potato souffle into casserole dish and sprinkle topping over sweet potatoes. Bake for 30 minutes or until golden brown. Allow to cool for 10 minutes, garnish with chopped pecans and serve.
Substitutions and Variations
- You can use any unsweetened non-dairy milk you prefer in this vegan souffle recipe. Cashew milk would be wonderful in this dish!
- If you prefer walnuts over pecans, try walnuts in the topping!
Expert Tips
- If you make this recipe ahead of time, be sure to let it come to room temperature before baking.
- Baking times will vary based on the dish used, your oven, your climate, and ingredient variances.
- You will know your souffle is done when the top is lightly golden brown.
Storing Tips
Refrigerator
This vegan souffle can be assembled the night before, covered with foil and refrigerated until it is ready to bake. Leave out and let it get to room temperature, or add 10-15 minutes to the baking time if baking directly from the refrigerator.
Leftovers can be stored in an airtight container for up to 1 week.
Freezer
The baked souffle can be frozen for up to 3 months. Be sure to let it cool completely before freezing and let it thaw completely before reheating.
I recommend topping it with fresh topping before reheating and covering with foil to avoid burning the topping. 15-20 minutes in an oven at 300 degrees should heat it all the way through.
What to serve with vegan souffle with sweet potatoes
This dish would be delicious served alongside Tofu Turkey, Smothered Vegan Fried Chicken, or Vegan Lentil Loaf!
Recipe FAQs
Preheat oven 400 degrees. Scrub unpeeled sweet potatoes and dry them with a paper towel and pierce with the tines of a fork. Place potatoes on a rimmed baking sheet and bake for about 45 minutes or until fork-tender.
Yes! Assemble it the night before and cover with foil. Refrigerate until it is ready to bake. Leave out and let it get to room temperature, or add 10-15 minutes to the baking time if baking directly from the refrigerator.
Absolutely! Sweet potatoes are packed with nutrients, such as vitamins A and C, iron, magnesium, potassium and fiber.
More amazing sweet potato recipes
- Vegan Sweet Potato Pie
- Maple Roasted Brussels Sprouts And Sweet Potatoes
- Vegan Jamaican Sweet Potato Pudding
- Roasted Sweet Potato And Broccoli Salad
- Sweet Potato Oatmeal With Pecans And Cranberries
- Roasted Sweet Potatoes With Jackfruit And Basil
If you make this Vegan Souffle with Sweet Potatoes, snap a photo and hashtag #healthiersteps — we love to see your recipes on Instagram, Facebook & Twitter!
Join our new facebook groups, sharing lots of delicious vegan and gluten-free recipes, health tips, etc., from our members. Please join us and invite your friends Gluten-Free and Vegan For Beginners and Vegan Recipes With Love.
Categories
Nutrition
(Per portion)- Energy: 198 kcal / 828 kJ
- Fat: 7 g
- Protein: 2 g
- Carbs: 33 g
Cook Time
- Preparation: 1 h 30 min
- Ready in: 1 h 30 min
- For: 10 Servings
Ingredients
Topping
- 2 tablespoons coconut oil
- 1/3 cup brown rice flour
- 2 tablespoons coconut sugar
- 1/2 cup ground pecans
Souffle
- 4 medium sweet potatoes
- 1/2 cup coconut milk
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- 1 teaspoon vanilla
- 1/2 teaspoon freshly grated ginger
- 1/2 teaspoon salt
- 1 teaspoon coriander
- 1/8 teaspoon cardamom
- 2 tablespoons chopped pecans for garnish
Instructions
To Bake Sweet Potatoes
- Preheat oven 400 degrees. Wash and pierce sweet potatoes with a knife, place on baking tray and bake for 45 minutes. Lightly grease a casserole dish and set aside.
To Prepare Topping
- Combine topping ingredients, coconut oil, rice flour, coconut sugar and ground pecans in a medium bowl and set aside.
To Make Souffle
- Remove sweet potatoes, cool enough to handle. Peel skin and mash sweet potatoes using a potato masher. Stir in coconut milk, maple syrup, sugar, vanilla, ginger, salt, coriander, and cardamom until fully combined.
- Spoon sweet potato souffle into casserole dish and sprinkle topping over sweet potatoes. Bake for 30 minutes or until golden brown. Allow to cool for 10 minutes, garnish with chopped pecans and serve.
Notes
- If you make this recipe ahead of time, be sure to let it come to room temperature before baking.
- Baking times will vary based on the dish used, your oven, your climate, and ingredient variances.
- You will know your souffle is done when the top is lightly golden brown.
This vegan sweet potato souffle looks really beneficial
We make 10 delicious vegan recipes for every major holiday. Our plates are heaping! LOL. Sweet Potatoe Casserole is one of those things but the version we were making was a southern US recipe loaded with fat (butter) and sugar. This one is definitely going to be tried this Christmas. It sounds exceptional and I was able to watch you make it LIVE today. Thank you so much for sharing!
Hi just
Thinking this would be gluten free also if the brown rice flour is? It looks awesome!
Basically, all my recipes are gluten-free and vegan, there are 1 or 2 out of almost 900 that needs updating.
This is amazing. Thank you
Tammy thank you, I am happy you enjoyed it.
Making this for the 3rd time! Even my dog loves it! My family is not into sweet potatoes (more for me!) so I make this for myself! I personalize it with just a few changes.
No cardamom
No coriander
1/2 tsp cinnamon
*this time I didn’t have enough sweet potatoes so I added a few “ice cubes” of pumpkin I had left over. I think I will freeze have the casserole in individual serving sizes so that I can have some whenever I want!
Additional note: no brown rice flour so I used oat flour I had recently ground in the blender.
Wendy, thank you for sharing your adjustments, I’m so happy you enjoyed it and even your doggy has good taste, lol.
I shared this with a friend who was visiting and she LOVED IT! I asked her if she wanted seconds and she politely declined saying she didn’t want to eat all my casserole! Ha! Ha! I gave her seconds! I gave her the recipe with my variations and she made it for her family and they loved it. She told me, “you know it’s Motherly love when you let your child have the last helping of her Sweet Potato Souffle!” I thought that was so funny. We are going to their house tomorrow for Christmas and when I asked what I could bring – guess what she asked for?! Yep! I have a double batch in the oven now!
Wendy that’s so cool, I’m so happy you gave your friend seconds. That’s so awesome! Happy Holidays, thank you for sharing your feedback.
This recipe is my family’s favorite
That’s awesome Erica, glad you and family enjoy it.