Vegan Sweet Potato Souffle |
|
 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
|
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! Ingredients:
5 -6 medium sweet potatoes, baked, peeled and mashed (preferably ruby) |
1 (8 ounce) package firm silken tofu |
8 ounces tofutti better-than-cream-cheese (1 container) |
1 cup brown sugar |
2 tablespoons soy margarine, melted |
1 tablespoon cornstarch |
2 tablespoons pumpkin pie spice (or to taste) |
1 tablespoon pure vanilla extract |
3/4 cup flour |
1 cup brown sugar |
6 tablespoons soy margarine |
1 cup pecans, chopped |
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.
|
|