Vegan Sweet Potato Souffle

Submitted 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!"

 

• Ready In: 1hr
• Ingredients: 12
• 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.

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.

 

[vizslar]

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.

 

[spiphyvegan]

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!

 

[foodcurious]

Yup, good stuff! I'm addicted to pumpkin pie, so this definitely eased the cravings...