Best Vegan Sweet Potato Souffle Recipes

VEGAN SWEET POTATO SOUFFLE

Vegan Sweet Potato Souffle image

This recipe is a family favorite. I'm the only vegan in my family, but I always have this requested for holidays and birthdays alike. It's really almost like a sweet potato cheesecake filling. I've found that fresh sweet potatoes result in a highly superior product than with canned sweet potatoes. If you love pumpkin pie or sweet potatoes give this recipe a try- trust me one bit and you'll be hooked!

Provided by Sinarei

Categories Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

5 -6 medium sweet potatoes, baked, peeled and mashed (preferably ruby)
1 (8 ounce) package firm silken tofu
8 ounces tofutti better-than-cream-cheese (1 container)
1 cup brown sugar
2 tablespoons soy margarine, melted
1 tablespoon cornstarch
2 tablespoons pumpkin pie spice (or to taste)
1 tablespoon pure vanilla extract
3/4 cup flour
1 cup brown sugar
6 tablespoons soy margarine
1 cup pecans, chopped

Steps:

For filling, combine sweet potatoes and silken tofu in blender/food processor and blend until smooth.
Add rest of filling ingredients and blend until smooth.
Pour filling into 8x13 greased baking dish.
For topping, in a separate bowl combine flour and brown sugar.
Cut in soy margarine with a pastry blender/fork until reaches crumbly consistency. Add pecans to crumble.
Sprinkle topping over filling.
Bake at 350 degrees for about 35-45 minutes (if topping starts to get too dark, cover with aluminum foil).
Let cool to room temperature for best consistency.

Nutrition Facts : Calories 363.9, Fat 14.8, SaturatedFat 2, Sodium 153.1, Carbohydrate 55.7, Fiber 2.9, Sugar 38.4, Protein 3.9

SWEET POTATO SOUFFLE III

Sweet Potato Souffle III image

I get rave reviews for this recipe! It's wonderful for Thanksgiving, and always a hit at family reunions, covered dish dinners, etc. Enjoy!

Provided by Jane Cagle

Categories Side Dish Casseroles Sweet Potato Casserole Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

Ingredients

6 sweet potatoes
1 cup white sugar
½ cup milk
½ cup melted butter
1 teaspoon vanilla extract
2 eggs, beaten
½ teaspoon salt
1 cup dark brown sugar
⅓ cup all-purpose flour
⅓ cup melted butter
1 cup chopped pecans

Steps:

In a large stockpot, cover sweet potatoes with 1 inch of water; boil for 20 minutes, or until fork tender. Drain, allow to cool and remove skins.
Preheat oven to 350 degrees F (175 degrees C). Grease or butter one 2 quart casserole dish.
Place potatoes in a mixing bowl and with an electric mixer, beat on low speed until potatoes begin to break up. Increase speed to medium high and blend until smooth.
Reduce speed to low and add sugar, milk, butter, vanilla, eggs and salt. Mix well.
Allow any potato 'fibers' to remain on the beater and remove. Pour sweet potato mixture into the casserole dish.
Prepare the topping in a small bowl by whisking together the brown sugar, flour, butter and pecans. Sprinkle mixture over potato mixture and bake for 40 minutes.

Nutrition Facts : Calories 594.8 calories, Carbohydrate 78.3 g, Cholesterol 98.6 mg, Fat 30.6 g, Fiber 4.4 g, Protein 5.6 g, SaturatedFat 13.6 g, Sodium 366.8 mg, Sugar 57.2 g

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