Vegan Sweet Potato Souffle
Elevate your plant-based dining experience with this luscious Vegan Sweet Potato Soufflé, a perfect blend of wholesome ingredients and indulgent flavors. Made with creamy coconut milk, naturally sweetened with maple syrup, and spiced with hints of cinnamon and nutmeg, this velvety dish is as comforting as it is nourishing. The light and airy texture is achieved using chickpea flour or aquafaba, while a sprinkling of pecans adds a delightful crunch to every bite. Whether served as a show-stopping side dish for holiday gatherings or a cozy dessert, this gluten-free and dairy-free soufflé will impress vegans and non-vegans alike. Ready in just over an hour, this delightful recipe strikes a balance between simplicity and sophistication, perfect for any occasion.
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Recipe Information
Ingredients
- 4 medium (about 2 pounds total) sweet potatoes
- 1 cup coconut milk
- 0.33 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoon nutmeg
- 0.5 teaspoon sea salt
- 0.33 cup chickpea flour (or aquafaba)
- 1 teaspoon baking powder
- 0.5 cup pecans (optional, for topping)
- 1 tablespoon vegan butter (optional, for greasing)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 2-quart baking dish with vegan butter or cooking spray.
Peel the sweet potatoes, cut them into large chunks, and place them in a large pot of water. Bring the water to a boil over medium-high heat, reduce the heat to medium, and simmer until the sweet potatoes are fork-tender (about 15 minutes).
Drain the sweet potatoes and transfer them to a large mixing bowl. Mash them until smooth using a potato masher or fork.
Add the coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, and sea salt to the mashed sweet potatoes. Mix until well combined.
In a separate small bowl, whisk together the chickpea flour and baking powder. If using aquafaba instead of chickpea flour, whip the aquafaba into soft peaks with an electric mixer.
Gently fold the chickpea flour mixture (or whipped aquafaba) into the sweet potato mixture. Mix until just combined, being careful not to overmix as this will help create the light and airy texture of the souffle.
Pour the mixture into the prepared baking dish and spread it into an even layer.
If desired, sprinkle pecans over the top for added crunch and flavor.
Bake in the preheated oven for 30-35 minutes, or until the top is slightly golden and the souffle is puffed. Avoid opening the oven door during baking to ensure the souffle rises properly.
Remove from the oven and let it cool for 5-10 minutes before serving. Enjoy it warm as a side dish or dessert!
Nutrition Facts
Calories |
4132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.2 g | 71% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3770 mg | 164% | |
| Total Carbohydrate | 863.9 g | 314% | |
| Dietary Fiber | 120.0 g | 429% | |
| Total Sugars | 257.6 g | ||
| Protein | 68.8 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1188 mg | 91% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 805 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
