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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 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.
Check Out 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 Sweet Potato Souffle, 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.
- Energy: 198 kcal / 828 kJ
- Fat: 7 g
- Protein: 2 g
- Carbs: 33 g
- Preparation: 1 h 30 min
- Ready in: 1 h 30 min
- For: 10 Servings
- 2 tablespoons coconut oil
- 1/3 cup brown rice flour
- 2 tablespoons coconut sugar
- 1/2 cup ground pecans
- 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
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.
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!
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.
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.