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 on a white dish

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

Close up 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

  1. 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.
  2. Prepare the topping. Combine topping ingredients, coconut oil, rice flour, coconut sugar and ground pecans in a medium bowl and set aside.
  3. 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.
  4. 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!
Vegan Sweet Potato Souffle in a white dish on a wooden table

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

How do you bake sweet potatoes?

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.

Can you make vegan sweet potato souffle ahead?

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.

Are sweet potatoes good for you?

Absolutely! Sweet potatoes are packed with nutrients, such as vitamins A and C, iron, magnesium, potassium and fiber.

More amazing sweet potato recipes

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vegan sweet potato souffle on white plate on white background

vegan souffle with sweet potatoe souffle

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!
5 from 13 votes
Print Pin Rate
Course: Side Dish
Cuisine: American, Soul
Keyword: Vegan sweet potato souffle
Prep Time: 1 hour 30 minutes
Cook Time: 1 hour 30 minutes
Servings: 10 servings
Calories: 235kcal

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.

Nutrition

Calories: 235kcal | Carbohydrates: 35g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 181mg | Potassium: 395mg | Fiber: 4g | Sugar: 13g | Vitamin A: 12829IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg