What a delicious recipe! I roasted the sweet potatoes for ~ 2 hours (Stupendous Slow Baked Sweet Potatoes), 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.
We had this at Thanksgiving. Everyone, vegan or not raved about it. We're doing it again for Christmas.
Interesting idea, but the end result is nothing resemblent of a traditional souffle. As a souffle, I can't give it a high rating.
mmm VERY good! i made this last night . i've never made thanksgiving dinner before.. kinda new to cooking... and i have my inlaws coming this year.. we are having a VEGAN thanksgiving!! but i am experimenting with recipes before then and this one is ABSOLUTELY on the menu! No one else in my family is vegan, so i am trying hard to make sure they have a thanksgiving meal they wont forget!
Yup, good stuff! I'm addicted to pumpkin pie, so this definitely eased the cravings...