Ingredients for Vegan Sweet Potato Souffle
- 2 large sweet potatoes (about 2 pounds), peeled and cubed
- Firm Silken Tofu
- Tofutti Better Than Cream Cheese
- 1/2 cup packed light brown sugar
- 1/4 cup vegan margarine (such as Miyoko's Kitchen or Melt brand)
- Cornstarch
- Pumpkin Pie Spice
- Pure Vanilla Extract
- 1/2 cup all-purpose flour
- 1/2 cup chopped pecans
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How to Make Vegan Sweet Potato Souffle
- Preheat oven to 350°F (175°C). Grease an 8x13 inch baking dish.
- **Prepare the filling:** Peel and cube 2 large (about 2 pounds) sweet potatoes. Boil until tender (about 20 minutes), then drain well.
- In a blender or food processor, combine the cooked sweet potatoes, 1 (14 ounce) package silken tofu, 1 cup maple syrup, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and a pinch of salt.
- Blend until completely smooth and creamy.
- Pour the filling into the prepared baking dish.
- **Prepare the topping:** In a medium bowl, combine 1/2 cup all-purpose flour, 1/2 cup packed light brown sugar, and 1/4 cup vegan margarine (such as Miyoko's Kitchen or Melt brand).
- Using a pastry blender or fork, cut the margarine into the flour mixture until it resembles coarse crumbs.
- Stir in 1/2 cup chopped pecans.
- Sprinkle the topping evenly over the sweet potato filling.
- Bake for 35-45 minutes, or until the topping is golden brown and the filling is set. A toothpick inserted into the center should come out clean.
- Let cool completely before serving for the best consistency. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
153g
Fat
9g
Carbs
18g
