Vegan Sweet Potato Souffle

Sinarei's Note:

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!

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 12

Filling

• 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

Crumble topping

• 3/4 cup flour
• 1 cup brown sugar
• 6 tablespoons soy margarine
• 1 cup pecans, chopped

Directions:

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

Reviews

[veggie_mama]

What a delicious recipe! I roasted the sweet potatoes for ~ 2 hours (Recipe #275256), which makes them very sweet. I used just over 1/2 cup turbinado sugar in place of the brown sugar. I omitted the margarine in the filling. For the topping, I splurged and used 4 tablespoons of butter and cut the sugar to 1/2 cup. Everyone raved about this dish and said how silky smooth the filling was. I thought it was fantastic and I can't wait to eat the leftovers for dinner tonight.

[Chef #1016580]

We had this at Thanksgiving. Everyone, vegan or not raved about it. We're doing it again for Christmas.

[selfmadegirl]

Interesting idea, but the end result is nothing resemblent of a traditional souffle. As a souffle, I can't give it a high rating.