STREAMING NOW: Tia Mowry At Home

Vegan Sweet Potato Souffle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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
SERVES:
12
UNITS:
US

Ingredients Nutrition

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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: