VEGAN SWEET POTATO CASSEROLE
Enjoy a classic favorite this Thanksgiving with this Vegan Sweet Potato Casserole topped with a sweet and crunchy pecan crust.
Provided by Sarah McMinn
Categories Side Dish
Time 55m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- In a large saucepan, bring 8 cups of water to a boil. While water is heating up, peel and chop the sweet potatoes into 1/2" inch cubes. Place in boiling water and boil for about 10 minutes until potatoes can be easily pierced with a fork.
- Drain the water from the cooked sweet potatoes and let cool 10 minutes. Mash potatoes with a masher or large fork. Add the remaining sweet potato ingredients and blend together with an immersion blender or a wooden spoon. Transfer to a 2-quart casserole dish and spread evenly.
- To make the pecan topping, place pecans, flour, sugar, cinnamon, and salt in a food processor and pulse a few times to combine. Once pecans have broken into uniform pieces, add the melted butter while the motor still running. Pulse a few more times until the crust is fully hydrated. The pecan topping should stick together when pressed between your fingers. If it is too dry, add one additional tablespoon of melted butter.
- Spread the pecan topping evenly over the sweet potato puree and bake for 20-30 minutes until topping is golden brown. Remove from heat and let cool 10 minutes before serving.
Nutrition Facts : Calories 271 kcal, Carbohydrate 39 g, Protein 3 g, Fat 11 g, SaturatedFat 1 g, Sodium 329 mg, Fiber 4 g, Sugar 18 g, ServingSize 1 serving
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!
Provided by Sinarei
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- For filling, combine sweet potatoes and silken tofu in blender/food processor and blend until smooth.
- Add rest of filling ingredients and blend until smooth.
- Pour filling into 8x13 greased baking dish.
- For topping, in a separate bowl combine flour and brown sugar.
- Cut in soy margarine with a pastry blender/fork until reaches crumbly consistency. Add pecans to crumble.
- Sprinkle topping over filling.
- Bake at 350 degrees for about 35-45 minutes (if topping starts to get too dark, cover with aluminum foil).
- Let cool to room temperature for best consistency.
Nutrition Facts : Calories 363.9, Fat 14.8, SaturatedFat 2, Sodium 153.1, Carbohydrate 55.7, Fiber 2.9, Sugar 38.4, Protein 3.9
SWEET POTATO SOUFFLE
Complete your Thanksgiving spread with Trisha Yearwood's classic Southern Sweet Potato Souffle recipe from Food Network.
Provided by Trisha Yearwood
Time 1h55m
Yield 8 servings
Number Of Ingredients 11
Steps:
- For the souffle: Preheat the oven to 350 degrees F. Grease a 2 1/2-quart baking dish with butter.
- Poke the sweet potatoes with a fork and bake on a foil-covered baking sheet until they are soft, 1 hour. When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl and mash until very smooth. Add the eggs, sugar, butter, vanilla, milk and salt. Combine well with an electric mixer or hand mixer. Turn the mixture into the baking dish.
- For the topping: In a medium bowl, stir together the pecans, brown sugar, flour and butter until thoroughly combined. Spoon the mixture over the sweet potatoes, making an even layer. Bake the casserole until slightly browned, 40 minutes. Let the casserole sit for 5 minutes before serving.
SWEET POTATO SOUFFLE
Make and share this Sweet Potato Souffle recipe from Food.com.
Provided by Northern Polar Bear
Categories Yam/Sweet Potato
Time 2h30m
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- Bake sweet potatoes in oven until soft 1 to 1 1/2 hours at 350°F Pierce with fork to test.
- Peel then mash with egg beater.
- Mix in each ingredient separately except for eggs and beat after each addition until light and fluffy.
- Separate the egg whites and yolks; throw away the yolks.
- In a separate bowl, whip the egg whites until they have medium peaks (the peaks should lean at about 45 degrees.).
- Pour the egg whites into the heavier base custard.
- Mix by lightly pushing down and pulling the custard up and over the egg whites using a sweeping "S" motion as you work.
- Pour into 15x10-inch Pyrex pan or two 9x13-inch.
- Mix topping ingredients together and sprinkle over sweet potatoes.
- Bake at 325°F for 25 minutes.
- This will puff up so don't have the pans too full.
- This freezes very well. If you use yams it is much dryer than using sweet potatoes.
- Full recipe serves 15.
Nutrition Facts : Calories 375.1, Fat 21.4, SaturatedFat 10.5, Cholesterol 87, Sodium 437.3, Carbohydrate 43.1, Fiber 2.4, Sugar 31, Protein 4.9
SWEET POTATO SOUFFLE
This is one of my go-tos for Thanksgiving...the Gruyere cheese makes a wonderful nutty flavored crust and cuts down on the sweetness of most sweet potato casseroles. It can also be made a day ahead and then baked right before serving. Featured in the Dec 2006 Edition of Food and Wine magazine. Delish!
Provided by tmlangley
Categories Yam/Sweet Potato
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F Bake the sweet potatoes for 90 minutes or until tender. Raise oven temperature to 425°F.
- Peel the sweet potatoes as soon as they are cool enough to handle; transfer to a bowl. Using an hand held electric mixer, beat the sweet potatoes with the butter until smooth. Beat in the cream, Gruyere, brown sugar, and thyme; season with salt and pepper. Beat in the eggs one at a time, beating well after each addition.
- Transfer the sweet potato puree to a buttered 8 by 10 inch baking dish and bake for 15 minutes. Reduce the oven temperature to 400 degrees and bake for 30 minutes longer or until the sweet potatoes are lightly puffed and browned. Let the sweet potato souffle rest for 10 minutes before serving.
- TO MAKE AHEAD: The recipe can be prepared through Step 2; refrigerate overnight. Let come to room temperature before baking.
Nutrition Facts : Calories 228.4, Fat 12.2, SaturatedFat 7.2, Cholesterol 86.7, Sodium 100.5, Carbohydrate 25.5, Fiber 3.4, Sugar 7.1, Protein 5
TRISHA'S SWEET POTATO SOUFFLE
This recipe is from Trisha Yearwood. I found it in Women's World magazine. According to Trisha, "A delicious twist on traditional sweet potatoes. It's so sweet, it's almost like dessert."
Provided by CookingONTheSide
Categories Yam/Sweet Potato
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Cover jellyroll pan with foil; place potatoes on pan.
- Bake until tender, about 1 hour.
- When cool enough to handle, peel potatoes.
- Butter a 2- to 2 1/2-quart shallow baking dish. (If using souffle dish, reduce oven temperature to 350 degrees F and bake 1 1/4 - 1 1/2 hours until set in center, covering with foil after 10 minutes).
- In large bowl on medium speed, beat potatoes until smooth.
- Add eggs, granulated sugar, 1/2 cup butter, milk, vanilla and salt; beat until combined.
- Transfer to a baking dish.
- In bowl, stir together pecans, brown sugar, flour and remaining butter; spoon over potato mixture.
- Bake, covering if browning too quickly, until browned and bubbly, 25-30 minutes.
Nutrition Facts : Calories 566.4, Fat 29, SaturatedFat 12.5, Cholesterol 100.8, Sodium 275.8, Carbohydrate 74.9, Fiber 3.9, Sugar 55.6, Protein 5.3
SWEET POTATO SOUFFLE WITH PECANS
My grandmother makes this sweet potato souffle recipe every Thanksgiving. It's just so full of love and memories (and pecans!) that it needs to be shared. -Natalie Gray, Moreland, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 1 serving.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Combine eggs, butter, corn syrup and sugar in large bowl until creamy. Add mashed potatoes and milk. Spoon mixture into a greased 2-qt. baking dish. Combine brown sugar, flour, butter and pecans. Sprinkle evenly on top of sweet potato mixture. Bake until puffy and golden brown, about 30 minutes.
Nutrition Facts : Calories 406 calories, Fat 23g fat (12g saturated fat), Cholesterol 73mg cholesterol, Sodium 190mg sodium, Carbohydrate 48g carbohydrate (36g sugars, Fiber 3g fiber), Protein 5g protein.
SWEET POTATO SOUFFLé
This soufflé is not too sweet to serve as a starter at your Thanksgiving table, but it also makes an impressive dessert and it's easier than pie to make. You can make individual soufflés or one large one.
Provided by Martha Rose Shulman
Time 1h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425ºF. Scrub the sweet potatoes and pierce in several places with a sharp knife. Line a baking sheet with foil and place the potatoes on top. Bake for 45 minutes to an hour, depending on the size of the potatoes, until thoroughly soft and beginning to ooze. Remove from the heat and let cool.
- Adjust the rack to the lower third of the oven and turn the oven down to 400ºF. Rub the inside of a 2-quart soufflé dish or six 1- or 1 1/2-cup soufflé dishes with butter and dust with 2 tablespoons of the sugar, tilting the dish to coat evenly.
- Peel the potatoes and puree in a food processor fitted with the steel blade. Add the honey, cinnamon, nutmeg, salt, ginger, yogurt, and lime juice and mix together well.
- Begin beating the egg whites at medium speed in a standing mixer fitted with the whisk attachment or with an electric beater. When they begin to foam, add the cream of tartar. When soft peaks begin to form, slowly add the remaining tablespoon of sugar while beating and continue to beat until the egg whites form stiff but not dry peaks. Stir one fourth into the sweet potatoes, and gently fold in the remainder. Scrape into the soufflé dish (or dishes). Place on a baking sheet and bake a large soufflé for 20 to 25 minutes, small soufflés for 15 minutes, or until puffed and just beginning to brown. Serve at once. The soufflé should be runny on the inside.
Nutrition Facts : @context http, Calories 241, UnsaturatedFat 1 gram, Carbohydrate 50 grams, Fat 2 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 198 milligrams, Sugar 25 grams, TransFat 0 grams
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