Sweet Potato Soufflé Recipe

This recipe for sweet potato soufflé is so sweet and rich, just half a serving might satisfy you.

From "Quick and Easy Low-Cal Vegan Comfort Food"
December 2014

  • You can cut back on the topping if you're using ramekins for this sweet potato soufflé.
    Photo by Sara Lynn Paige
  • “Quick and Easy Low-Cal Vegan Comfort Food,” by Alicia C. Simpson, brings hungry but health-conscious readers 150 satisfying recipes with 350 or fewer calories per serving.
    Cover courtesy The Experiment

Yield: 8 servings

Quick and Easy Low-Cal Vegan Comfort Food (The Experiment, 2012), by Alicia C. Simpson, offers 150 satisfying and flavorful new recipes to enjoy from breakfast to dinner and anytime in between. However you define “comfort food,” Simpson has you covered with down-home Southern standards, Tex-Mex fiesta favorites, and a few surprises destined to become new standbys. The following excerpt from “Sides” is a recipe for sweet potato soufflé.

You can purchase this book from the Mother Earth Living store: Quick and Easy Low-Cal Vegan Comfort Food.

The best way to make this soufflé is by baking it in individual ramekins to ensure that you stay within the 8-serving portion size. In truth, this is such a sweet and rich dish you can probably split each serving in half. If you’re like me, though—crazy about sweet potatoes—that will probably be impossible. I don’t blame you!

Sweet Potato Soufflé Recipe


• 3 cups baked and mashed garnet sweet potatoes (about 3 medium potatoes)
• 1/4 cup granulated sugar
• 1/2 cup plain soy yogurt
• 1/2 cup plain almond milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt

• 1/2 cup light brown sugar
• 1/2 cup self-rising flour
• 3 tablespoons Earth Balance margarine, softened
• 1 cup chopped pecans


To make the soufflé:
1. Preheat the oven to 400 degrees Fahrenheit. Spray an 8-inch square baking dish or eight 4-ounce ramekins with nonstick cooking spray.

2. Combine the sweet potatoes, granulated sugar, yogurt, milk, vanilla, and salt. Transfer the mixture to the baking dish or divide evenly among the ramekins.

To make the topping:
1. Combine brown sugar and flour. With a pastry cutter or fork, incorporate the margarine into the sugar mixture; the mixture will look crumbly. Add the pecans and stir well to combine.

2. Sprinkle the topping over the sweet potato mixture. Bake for 20 to 25 minutes until the topping is golden brown.

More from Quick and Easy Low-Cal Vegan Comfort Food

Meatball Soup Recipe
Gyros with Tzatziki Sauce Recipe

Per serving:
346 Calories
5 g Protein
15 g Total fat
3 g Saturated fat
7 g Monounsaturated fat
51 g Carbohydrates
3 g Fiber
26 g Sugar
105 mg Calcium
2 mg Iron
296 mg Sodium

If you’re using ramekins you will have lots of leftover topping, so feel free to reduce the topping by half. Here’s the nutrition info if you use half the topping:

Per serving:
240 Calories
4 g Protein
8 g Total fat
1 g Saturated fat
3 g Monounsaturated fat
41 g Carbohydrates
2 g Fiber
20 g Sugar
81 mg Calcium
2 mg Iron
221 mg Sodium

Recipes from Quick and Easy Low-Cal Vegan Comfort Food: 150 Down-Home Recipes Packed with Flavor, Not Calories, copyright © Alicia C. Simpson, 2012. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. Buy this book from our store: Quick and Easy Low-Cal Vegan Comfort Food.

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