Vegan Sweet Potato Souffle

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!

• Ready In: 1 hr
• Serves: 12

Ingredients

• 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.