Mom’s Sweet Potato Soufflé

sweet potato casserole topped with vegan marshmallows and maple pecans
Topped with vegan marshmallows and maple pecans.


The Best Vegan Thanksgiving Side Dish

sweet potato casserole topped with vegan marshmallows and maple pecans

This is my all-time favorite Thanksgiving side dish. The holiday is not complete without it. My mom famously burned the first batch of marshmallow topping every year. Tip – buy an extra bag!

  • Author: Lori
  • Prep Time: 45 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 0 hours
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Bake
  • Cuisine: American
  • Diet: Vegan


Units Scale


  • 2 cups of cooked sweet potatoes, about 4 medium* See NOTES
  • 1/4 cup organic light brown or coconut sugar
  • 1/4 cup organic white cane sugar
  • 4 tablespoons vegan butter, softened
  • 1/4 cup full-fat oat milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon pure vanilla extract
  • Pinch of sea salt
  • 6 vegan marshmallows, cut in half horizontally


  • I find red garnet sweet potatoes have the best flavor and texture.
  • It is a good idea to have extra marshmallows in case the first batch burns!

Maple Pecans

  • 3/4 cup pecan pieces
  • 1 1/2 tablespoons vegan butter
  • 1 1/2 tablespoons maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon cinnamon



  • Preheat oven to 350 degrees F.
  • Spray 2 6-inch casserole dishes or one 8 x 8-inch pan with coconut oil.
  • Scrub potatoes with a vegetable brush and cut out any dark spots or “eyes” with the end of a vegetable peeler.
  • Bake at 350 for 30-40 minutes or until soft.
  • Cool, then remove skins.
  • Transfer cooked sweet potatoes to a large mixing bowl and beat with a hand mixer on medium speed for 2-3 minutes. Rinse beaters to remove any potato fibers.
  • Add sugars and butter to potatoes, mixing until well combined. Add oat milk and beat for an additional 1-2 minutes, scraping down the sides of the mixing bowl with a spatula to make sure all ingredients are incorporated.
  • Add spices, vanilla, and salt. Beat on low for another minute or two until well combined.
  • Transfer potato mixture into the prepared casserole dishes or pan, using back of spoon or a spatula to smooth top.
  • Bake for 20 minutes.
  • Remove from oven and top with halved marshmallows, pressing down gently into soufflé.
  • Return to oven and bake an additional 10 minutes. If marshmallows have not browned, turn oven to broil and watch carefully. Remove when marshmallows are lightly browned, about 3-4 minutes.
  • Spoon maple pecans over the top of soufflé and serve while warm.

Maple Pecans

  • Melt butter in a small skillet.
  • Add pecans, maple syrup, vanilla extract, and cinnamon.
  • Cook over medium low heat for 6-8 minutes, stirring frequently.
  • The maple mixture should simmer but do not raise heat or it could burn.


Refrigerate leftovers for up to four days.


Keywords: sweet potato, Thanksgiving, side dish, maple pecan topping