This sweet potato soufflé has it all. It’s rich, creamy, sweet, and bursting with spices and fall flavors. And best of all? It’s vegan!

A casserole dish with sweet potato casserole, with the corner piece missing, and a serving spoon in the casserole dish - 1

I’m a big fan of all things sweet potato, especially when the weather starts to turn. Sweet potatoes are a comforting ingredient, and they just smell like fall, winter, and the holidays. This sweet potato soufflé recipe is one of my favorite ways to use sweet potatoes, because it has so many of my favorite ingredients to pair with them. There’s spicy cinnamon, the rich, caramel sweetness of brown sugar and maple syrup, and buttery, nutty pecans.

Just like my sweet potato casserole recipe, this soufflé satisfy your taste buds while being entirely vegan. And it’s also easy to make gluten free. You can see why it’s one of my favorite Thanksgiving side dishes!

Overhead view of the ingredients for sweet potato soufflé: a bowl of sweet potatoes, a bowl of melted butter, a bowl of non-dairy milk, a bowl of vanilla extract, a bowl of aquafaba, a bowl of brown sugar, and a bowl of salt, cinnamon, and baking powder - 2

Notes on Ingredients

Here’s everything you need to make this vegan sweet potato soufflé. Check out the recipe card at the bottom of the article for the specific amounts of each ingredient.

For the Soufflé:

  • Sweet potatoes – You can also use frozen or canned sweet potatoes if you prefer.
  • Aquafaba
  • Maple syrup – Be sure to use pure maple syrup, rather than a syrup with artificial ingredients.
  • Vegan butter – You’ll want to use melted, unsalted vegan butter for this recipe.
  • Vanilla – Make sure to use 100% pure vanilla extract.
  • Cinnamon
  • Salt
  • Baking powder
  • Brown sugar
  • Non-dairy milk – You can use whatever type of non-dairy milk you prefer, just make sure that it’s unsweetened and doesn’t have any flavorings.
Overhead view of the ingredients for sweet potato soufflé: a bowl of brown sugar, flour, pecans and melted vegan butter - 3

For the Topping:

  • Brown sugar
  • All-purpose flour – You can replace this with a gluten-free flour blend to make this recipe gluten-free.
  • Vegan butter – Just as in the soufflé, make sure that the vegan butter is melted and unsalted.
  • Pecan halves – Pecans and sweet potatoes are a match made in heaven, but you can use other types of nuts if you prefer.

What is Aquafaba?

Aquafaba is the liquid found in a can of garbanzo beans. It’s a thick liquid, and is commonly used in vegan baking. When beaten, aquafaba looks and behaves similarly to egg whites.

How to Make Sweet Potato Soufflé

Here’s how to make this sweet side dish.

  • Prep. Preheat the oven to 400F, and line a baking sheet with aluminum foil.
  • Prepare the sweet potatoes. Wash the potatoes, then prick them with a fork.
  • Bake. Put the sweet potatoes on the baking sheet and bake them for about an hour. Rotate the baking sheet halfway through. The sweet potatoes should be soft, and easy to squeeze.
Four sweet potatoes on a baking sheet lined with aluminum foil - 4
  • Mash the sweet potatoes. Let the sweet potatoes cool for 15 minutes, or until you can safely handle them. Then remove the skins, place the sweet potatoes in a mixing bowl, and mash with a fork or a potato masher .
Close up of chunks of sweet potato in a mixing bowl with a potato masher - 5
  • Change the oven temp. Reduce the heat of the oven to 350F, and grease a 2-quart casserole dish.
  • Beat the aquafaba. Pour the aquafaba into a stand mixer bowl, and beat with whisk attachment on high speed until stiff peaks are formed. This should take about 5-6 minutes.
  • Add the rest of the soufflé ingredients to the sweet potatoes. Place the vegan butter, non-dairy milk, brown sugar, maple syrup, vanilla extract, cinnamon, baking powder, and salt in the bowl with the sweet potatoes. Use an electric mixer to beat the mixture until it is well combined and smooth. This should take about 3 minutes.
A mixing bowl filled with sweet potatoes, vegan butter, maple syrup, non-dairy milk, cinnamon, and vanilla - 6
  • Add the aquafaba. Fold the beaten aquafaba into the soufflé batter.
A mixing bowl filled with aquafaba whipped to stiff peaks. - 7
  • Pour into the dish. Pour the soufflé batter into the prepared casserole dish, and spread until it’s even.
A mixing bowl with sweet potato soufflé batter in it, with a whisk in the bowl - 8
  • Make the topping. Place the flour, brown sugar, pecans, and butter in a mixing bowl, and stir until well combined.
A mixing bowl with flour, brown sugar, vegan butter, and pecan halves in it - 9
  • Add the topping. Sprinkle the topping over the top of the sweet potato soufflé.
  • Bake. Place the soufflé in the oven, and bake until the topping is golden brown and crispy, which should take about 35-40 minutes.
Overhead view of a sweet potato soufflé in a casserole dish - 10

Tips for the Best Soufflé

Here are a few tricks for making this sweet potato soufflé recipe.

  • Really beat the aquafaba. If you beat the aquafaba long enough, it will form very stiff peaks. A lot of people make the mistake when working with aquafaba of not beating it long enough, which results in softer peaks. Keep beating the aquafaba until stiff peaks are formed, or else you’ll end up with a sweet potato soufflé that is a little bit dense.
  • Don’t fold the aquafaba too much. When you add the aquafaba to the soufflé batter, make sure you fold it in carefully. As soon as the aquafaba is incorporated, stop folding and mixing. If you fold it in too much, the aquafaba will deflate, making your soufflé heavy instead of airy.
  • Use the right temperature butter. Both the soufflé and the topping use melted vegan butter. It’s important to use melted butter, and not firm butter, but you don’t want the butter to be hot. Melt the vegan butter, then let it sit until it reaches room temperature. If you use melted butter that is too hot in this recipe, it could make both the soufflé and the topping too wet.
A sweet potato soufflé in a casserole dish, with the corner piece missing - 11

Can This Recipe Be Made Ahead of Time?

Yes! If you’re making this dish for the holidays, you can easily make it the day before. Cook the entire sweet potato soufflé, then cover it with aluminum foil and place it in the fridge. Reheat in the casserole dish, in a 350F oven until heated through. This should take about 10 minutes.

How to Store and Reheat Leftover Sweet Potato Soufflé

Any leftover sweet potato soufflé can be stored in an airtight container in the fridge for up to 4 days. Reheat in the microwave on high for 30 seconds.

Can I Freeze This Recipe?

You can absolutely freeze this sweet potato soufflé. Just place it in an airtight container, and store it in the freezer for up to 3 months. Thaw or defrost before reheating in the microwave.

Close up of a casserole dish full of sweet potato soufflé - 12

More Sweet Potato Recipes to Make

I hope you love this sweet potato soufflé recipe as much as I do. If you do, then you might want to try one of my other favorite sweet potato recipes.

  • Loaded sweet potato skins
  • Mashed sweet potatoes
  • Air fryer baked sweet potatoes
  • Vegan sweet potato pie
  • Sweet potato tater tots

Ingredients

For the Soufflé:

  • 4 medium sweet potatoes , (about 2 ¼ pounds)
  • 6 tablespoons aquafaba , from a can of unsalted chickpeas
  • 2 tablespoons maple syrup
  • ¼ cup vegan butter , melted (you can substitute with coconut oil)
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ⅓ cup brown sugar , (66g)
  • ½ cup non-dairy milk , (120mL)

For the Topping:

  • ⅔ cup brown sugar , (133g)
  • ½ cup all-purpose flour , (60g) (you can use a gluten-free flour blend if you prefer)
  • ¼ cup vegan butter , melted
  • 1 cup pecans

Instructions

To Prepare Potatoes:

  • Preheat the oven to 400°F/200°C.
  • Line a baking sheet with aluminum foil.
  • Wash and dry the potatoes and prick them with a fork.
  • Place the potatoes on the baking sheet and bake for about 60 minutes, rotating them halfway through. Potatoes will be done when you can easily squeeze the sides and they feel soft. You can also bake them in the air fryer for less time .
  • Remove from the oven and cool for about 15 minutes. Once potatoes are cool enough to handle, remove the skins and place them in a large bowl.
  • Mash them with a potato masher or fork.

To Prepare the Soufflé:

  • Reduce oven temperature to 350°F/180°C.
  • Lightly grease a 2-quart casserole dish and set aside.
  • Add the aquafaba to the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until stiff peaks form, about 5-6 minutes.
  • Combine the remaining ingredients (maple syrup, butter, vanilla, cinnamon, salt, baking powder, brown sugar and milk) with the mashed sweet potatoes. Mix with an electric mixer for about 3 minutes until it is an even consistency.
  • Add the beaten aquafaba to the potato mixture and gently fold them together until no streaks of white remain.
  • Spread the potato mixture into the prepared casserole dish.

To Prepare the Topping:

  • Combine the brown sugar, flour, melted butter and pecans in a medium sized bowl. Stir until all the ingredients are incorporated and no flour is visible.
  • Sprinkle the topping evenly over the potato mixture in the casserole dish.
  • Bake in the preheated oven for 35-40 minutes until the topping is golden brown and crispy. Cool for 10 minutes before serving.

Notes

  • Whip the aquafaba for a long time to ensure the consistency is correct.
  • Don’t spend too much time folding the aquafaba into the batter, or else you’ll deflate it and your soufflé will be dense.
  • Make sure to use melted butter, but let it come up to room temperature before using.
  • Store the sweet potato soufflé in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months.
A casserole dish with sweet potato casserole, with the corner piece missing, and a serving spoon in the casserole dish - 13

Sweet Potato Soufflé

Ingredients

For the Soufflé:

  • 4 medium sweet potatoes (about 2 ¼ pounds)
  • 6 tablespoons aquafaba from a can of unsalted chickpeas
  • 2 tablespoons maple syrup
  • ¼ cup vegan butter melted (you can substitute with coconut oil)
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ⅓ cup brown sugar (66g)
  • ½ cup non-dairy milk (120mL)

For the Topping:

  • ⅔ cup brown sugar (133g)
  • ½ cup all-purpose flour (60g) (you can use a gluten-free flour blend if you prefer)
  • ¼ cup vegan butter melted
  • 1 cup pecans

Instructions

To Prepare Potatoes:

  • Preheat the oven to 400°F/200°C.
  • Line a baking sheet with aluminum foil.
  • Wash and dry the potatoes and prick them with a fork.
  • Place the potatoes on the baking sheet and bake for about 60 minutes, rotating them halfway through. Potatoes will be done when you can easily squeeze the sides and they feel soft. You can also bake them in the air fryer for less time .
  • Remove from the oven and cool for about 15 minutes. Once potatoes are cool enough to handle, remove the skins and place them in a large bowl.
  • Mash them with a potato masher or fork.

To Prepare the Soufflé:

  • Reduce oven temperature to 350°F/180°C.
  • Lightly grease a 2-quart casserole dish and set aside.
  • Add the aquafaba to the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until stiff peaks form, about 5-6 minutes.
  • Combine the remaining ingredients (maple syrup, butter, vanilla, cinnamon, salt, baking powder, brown sugar and milk) with the mashed sweet potatoes. Mix with an electric mixer for about 3 minutes until it is an even consistency.
  • Add the beaten aquafaba to the potato mixture and gently fold them together until no streaks of white remain.
  • Spread the potato mixture into the prepared casserole dish.

To Prepare the Topping:

  • Combine the brown sugar, flour, melted butter and pecans in a medium sized bowl. Stir until all the ingredients are incorporated and no flour is visible.
  • Sprinkle the topping evenly over the potato mixture in the casserole dish.
  • Bake in the preheated oven for 35-40 minutes until the topping is golden brown and crispy. Cool for 10 minutes before serving.

Notes

  • Whip the aquafaba for a long time to ensure the consistency is correct.
  • Don’t spend too much time folding the aquafaba into the batter, or else you’ll deflate it and your soufflé will be dense.
  • Make sure to use melted butter, but let it come up to room temperature before using.
  • Store the sweet potato soufflé in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months.

Nutrition

Sweet Potato Soufflé https://jessicainthekitchen.com/sweet-potato-souffle-recipe-thanksgiving-vegan-gluten-free/ November 16, 2022

This cranberry orange bread is soft and moist, with just the right amount of sweetness. It takes just over an hour to make, and it’s vegan!

A loaf of cranberry walnut bread on a cooling rack, sliced into, with a slice of bread in front of it and a bowl of cranberries behind it - 14

This recipe for cranberry orange bread is one of my favorite vegan baked goods. The bread is sweet enough to be an afternoon treat or dessert with a cup of tea or a whipped Dalgona coffee , but it could also be a great breakfast food.

Applesauce gives this recipe a subtle, rich sweetness, and also keeps the bread moist. Toasted walnuts add a buttery, nutty flavor, and some great texture, while homemade vegan buttermilk makes the bread slightly tangy. And the cranberries really shine through, with the perfect splash of tartness.

And just in case you needed even more reasons to bake this cranberry orange bread, it’s vegan and easy to make!

Overhead view of the labeled ingredients for cranberry walnut bread: a bowl of flour, a bowl of walnuts, a bowl of applesauce, a bowl of cranberries, a bowl of vegan milk, a bowl of cane sugar, a bowl of baking powder, a bowl of baking soda, a bowl of salt, a bowl of white vinegar, and a bowl of vanilla extract - 15

Notes on Ingredients

Here are all the ingredients you need to make this tender, vegan cranberry orange bread. Check out the recipe card at the bottom of the page to see the exact quantities for each ingredient.

  • Soy milk – You can use whatever type of plant-based milk you prefer, just make sure that it’s unsweetened and unflavored.
  • Apple cider vinegar – White vinegar also works for this recipe.
  • All-purpose flour
  • Granulated sugar – You can also use cane sugar.
  • Baking powder
  • Baking soda
  • Sea salt
  • Orange juice – To add a subtle touch of orange flavour. If you want more, you can sub even more of the milk for orange juice up to ½ cup.
  • Orange zest – Optional, but also boosts the orange flavour.
  • Applesauce – Make sure you use unsweetened applesauce.
  • Vanilla extract – Try to use a pure extract that doesn’t have any artificial flavors.
  • Cranberries – You can use fresh or frozen cranberries in this recipe.
  • Walnuts

For the Optional Glaze:

  • Powdered sugar
  • Orange juice – Make sure you use juice with no pulp.

How to Make Cranberry Orange Bread

Here’s how to make this easy cranberry bread. It takes just over an hour from start to finish.

  • Toast the walnuts . Spray a pan with oil, add the walnuts, and cook for a few minutes, until you can smell them. Remove from the heat and let cool. If the walnuts aren’t already chopped, now’s the time to chop them.
  • Dredge the cranberries. Coat the cranberries in a little bit of flour, then set aside.
A pan filled with toasted walnuts - 16
  • Prep. Preheat the oven to 350F, and lightly grease a 9×5-inch loaf pan.
  • Make the buttermilk. Combine the milk and vinegar to make a homemade vegan buttermilk.
  • Mix the dry ingredients. Add the flour, sugar, baking powder, baking soda, and salt to a bowl, and stir to combine.
A mixing bowl filled with a flour and sugar mixture, with a whisk in it - 17
  • Add in the wet ingredients. Add the buttermilk, orange juice, orange zest, applesauce, and vanilla extract to the mixing bowl. Stir until the wet and dry ingredients are combined.
A mixing bowl with a flour and sugar mixture, topped with applesauce, vegan buttermilk, and vanilla extract, with a whisk in the bowl - 18
  • Add the cranberries and walnuts. Fold the cranberries and the walnuts into the mixture.
A mixing bowl with walnuts and cranberries sitting on top of cranberry walnut bread batter, with a spatula in the bowl - 19
  • Transfer to the pan. Pour the vegan cranberry orange bread batter into the loaf pan. Top with a few more cranberries.
  • Bake. Place the loaf pan in the center of the oven, and bake until a toothpick inserted into the center of the bread comes out clean, and the sides of the bread pull away from the pan. This should take about 55 minutes to an hour.
  • Cool. Remove the cranberry bread from the oven, and let it cool for 10 minutes. Then remove the bread from the pan, and cool on a wire rack.
  • Make the glaze. Combine the powdered sugar and the orange juice until well combined. Add more orange juice if the glaze is too thick, or more powdered sugar if it’s too thin.
A bowl of powdered sugar next to a bowl of orange juice, with a whisk next to them - 20
  • Glaze the vegan bread. Once the cranberry orange bread has cooled fully, drizzle some of the glaze on top, then serve.
A loaf of cranberry walnut bread on a cooling rack, with glaze being drizzled on top. - 21

Tips for Success

Here are some tricks and tips for making the best vegan cranberry orange bread.

  • Use room temperature milk. If you can, pull your non-dairy milk out of the fridge a few hours before making this recipe, so that it’s at room temperature when you start baking. Room temperature milk will react better to the vinegar when making buttermilk, and will mix better with the dry ingredients in the batter.
  • Don’t overmix. When mixing the wet and dry ingredients, stir only until the ingredients are combined. You don’t want to mix the batter for long, and risk overmixing it. If you overmix the batter, you’ll break down the gluten in the flour, and remove some of the air from the batter. This will make the bread hard and dense, instead of tender and fluffy.
  • Cool completely. It will be tempting to eat this vegan cranberry orange bread as soon as it comes out of the oven, but make sure you don’t do that. Let the bread cool fully, which will allow it to firm up.
Five pieces of cranberry orange bread stacked on top of each other - 22

Can You Make This Recipe Gluten-Free?

You can absolutely make this vegan cranberry bread gluten-free. To do so, simply replace the all-purpose flour with your favorite gluten-free flour blend.

How to Store Cranberry Orange Bread

To store leftovers of this vegan bread, place it in an airtight bag or cover it in plastic wrap. It will last for 2 days at room temperature, or for a week in the fridge. You can eat the cranberry orange bread cold, or heat it in a toaster on medium heat.

Can This Recipe Be Frozen?

Yes! You can definitely freeze this cranberry bread for an easy snack later. Store the bread in an airtight bag and freeze for up to 4 months. I recommend slicing the bread into pieces before freezing, so that you can take individual slices out of the freezer whenever you want them. Defrost the frozen cranberry orange bread by toasting it.

More Cranberry Recipes

I’m a big fan of cranberries. If you enjoyed this vegan cranberry orange bread, then try one of my other favorite cranberry recipes!

  • Apple cranberry crisp
  • Vegan cranberry meatballs
  • Winter cranberry gin fizz cocktail
  • Orange cranberry waffles with maple cranberry compote
  • Vegan cranberry “goat cheese” crostini

Ingredients

  • ¾ cup + 2 tablespoons unsweetened soy or other plant based milk , (210mL) room temperature
  • 1 tablespoon apple cider vinegar , or white vinegar
  • 2 cups all-purpose flour , (240g)
  • 1 cup granulated or cane sugar , (200g) (if using a white sugar, make sure it’s organic)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 2 tablespoons orange juice
  • 2 teaspoons orange zest , optional but does boost orange flavour
  • ½ cup unsweetened applesauce , (122g)
  • 1 teaspoon vanilla extract
  • 1 cup cranberries , fresh or frozen
  • ½ cup chopped and toasted walnuts , (56g)

For the Optional Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons orange juice

Instructions

Prep Steps

  • Toast the walnuts slightly in a pan sprayed with oil for a few minutes until fragrant. You can chop them before toasting, or after once they’ve cooled slightly.
  • Coat the cranberries in about 1 teaspoon of flour so that they don’t sink to the bottom of the pan. Set aside both until needed later on.

For the Bread

  • Preheat the oven to 350°F/180°C. Lightly grease a 9 x 5-inch loaf pan.
  • In a liquid measuring cup, combine the milk and vinegar to make vegan buttermilk. Let it sit while you move on with the recipe.
  • In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
  • Add the orange juice, optional orange zest, applesauce, buttermilk mixture, and vanilla. Mix until just incorporated. Don’t over-mix. Fold in the cooled walnuts, followed by the coated cranberries, mixing as little as possible.
  • Pour into the prepared pan and place a few more cranberries on top. Bake in the center of the oven until a toothpick in the center comes out clean and the sides start to pull away from the pan, 55 minutes to 60 minutes (I did 1 hour).
  • Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
  • Allow the bread to cool completely.

For the Orange Glaze

  • Mix together the powdered sugar and orange juice until fully combined. Feel free to thicken if desired with more powdered sugar or thin out with more milk or orange juice depending on which flavor you prefer.
  • Drizzle on the orange glaze, ensuring to spread it down the sides too. Slice as desired. Enjoy!

Notes