Vegan Sweet Potato Souffle

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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 Thanksgiving holiday table!

Vegan Sweet Potato Souffle

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Vegan Sweet Potato Souffle Recipe

Vegan Sweet Potato Souffle

I decided to make a flavorful twist of the traditional sweet potato casserole, 

This recipe for sweet potato souffle is definitely healthier than Paula Dean Sweet Potato Souffle And Trisha Yearwood Sweet Potato Souffle.

Coconut milk, with a blend of exotic spices, cardamom, coriander, and ginger and sweetened with coconut sugar and maple syrup added 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.

Health Benefits Of Sweet Potatoes

Sweet Potato Souffle

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.

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

Check Out More Amazing Sweet Potato Recipes:

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Categories

Categories: ,
Cuisine:
Season:

Nutrition

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

Cooking Time

Preparation:
1 h 30 min
Ready in:
1 h 30 min
For:
10 Servings

Ingredients

Topping

Souffle

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.

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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9 Comments
  1. Tammy
    June 15, 2020

    This is amazing. Thank you

  2. Wendy
    November 13, 2019

    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!

    • Wendy
      November 13, 2019

      Additional note: no brown rice flour so I used oat flour I had recently ground in the blender.

    • Michelle Blackwood
      November 13, 2019

      Wendy, thank you for sharing your adjustments, I’m so happy you enjoyed it and even your doggy has good taste, lol.

      • Wendy
        December 24, 2019

        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!

        • Michelle Blackwood, RN
          December 24, 2019

          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.

  3. Erica
    December 2, 2018

    This recipe is my family’s favorite

    • Michelle Blackwood
      December 5, 2018

      That’s awesome Erica, glad you and family enjoy it.