Vegan Sweet Potato Souffle Recipes

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.

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.

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.