Vegan Sweet Potato Souffle

Recipe by Sinarei

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!

Top Review by 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.

Ingredients Nutrition


  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.

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