Mom’s Sweet Potato Soufflé

Two bowls of food on a table next to a pumpkin.
Topped with vegan marshmallows and maple pecans.

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The Best Vegan Thanksgiving Side Dish

Two bowls of food on a table next to a pumpkin.
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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

Ingredients

Units Scale

Soufflé 

  • 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

NOTES

  • 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

Instructions

Soufflé

  • 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.

Notes

Refrigerate leftovers for up to four days.