Vegan Sweet Potato Souffle

Fluffy Gluten-Free, Vegan Sweet Potato Souffle made with baked sweet potatoes and flavored with maple syrup, ginger, and cardamom is so easy to prepare. Perfect side dish to grace your holiday table!

Vegan Sweet Potato Souffle
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Vegan Sweet Potato Souffle Recipe

I decided to make a flavorful twist of the traditional recipe, I used coconut milk, with a blend of exotic spices, cardamom, coriander, and ginger and sweetened with coconut sugar and maple syrup for a mouthwatering caramel flavor. I then top the souffle with a delicious crunchy topping. I deliberately eliminated the sweet potato with marshmallow topping recipe so that I could maintain a healthier version.

I baked the sweet potatoes instead of boil. Baking increases the sweetness of your sweet potatoes. This recipe for sweet potato souffle is definitely healthier than Paula Dean Sweet Potato Souffle And Trisha Yearwood Sweet Potato Souffle.

Health Benefits Of Sweet Potatoes

Sweet Potato Souffle

Sweet potatoes are packed with nutrients, such as vitamin 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.

How To Bake Sweet Potatoes

To bake sweet potatoes, preheat oven 400 degrees.  Scrub unpeeled potatoes, 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.

How To Make Vegan Sweet Potato Souffle

Combine topping ingredients, coconut oil, rice flour, coconut sugar and ground pecans in a medium bowl and set aside. 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 a 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.

Vegan Sweet Potato Souffle

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Check Out More Amazing Sweet Potato Recipes:

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Per portion
Energy:
198 kcal / 828 kJ
Fat:
7 g
Protein:
2 g
Carbohydrate:
33 g

Ingredients

For: 10 Servings

Topping

Souffle

Preparation:
1 h 30 min
Ready in:
1 h 30 min

Instructions

To Bake Sweet Potatoes

  1. 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

  1. Combine topping ingredients, coconut oil, rice flour, coconut sugar and ground pecans in a medium bowl and set aside.

To Make Souffle

  1. 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.

  2. 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.

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