Sweet Potato Souffle

Sweet Potato Soufflé

Makes 6 Servings

This recipe is the essence of what Paula Deen is all about butter, sugar and more butter and then another layer of sugar. I was shocked when I did the nutrition analysis on the original recipe called “Aunt Peggy’s Sweet Potato Soufflé” and the calorie count was a staggering 823 calories per serving! This veganized, slimmed down version uses the already sweet flesh of garnet sweet potatoes to create what is now one of my new favorite sweet potato dishes with half the fat, nearly half the calories of the original.

Adapted from Paula’s Best Dishes show

Original Recipe Nutrition Analysis:

Per Serving: 823 Cal (43% from Fat, 4% from Protein, 53% from Carb); 9 g Protein; 40 g Tot Fat; 17 g Sat Fat; 15 g Mono Fat; 111 g Carb; 4 g Fiber; 78 g Sugar; 164 mg Calcium; 4 mg Iron; 658 mg Sodium; 167 mg Cholesterol

Veganized Recipe Nutrition Analysis:

Using earth balance buttery sticks and pureed silken tofu

Per Serving: 455 Cal (38% from Fat, 5% from Protein, 57% from Carb); 6 g Protein; 20 g Tot Fat; 3 g Sat Fat; 9 g Mono Fat; 67 g Carb; 4 g Fiber; 34 g Sugar; 107 mg Calcium; 3 mg Iron; 394 mg Sodium; 0 mg Cholesterol


3 cups baked and mashed garnet sweet potatoes (about 3 medium potatoes)

¼ cup granulated sugar

½ cup soy yogurt or pureed silken tofu

½ cup almond milk or other non dairy milk

1 teaspoon vanilla extract

¼ teaspoon salt



½ cup light brown sugar

½ cup self rising flour

3 tablespoons Earth balance margarine, softened

1 cup chopped pecans

Preheat oven to 400oF. Lightly oil an 8-inch square baking dish or four 6-8 ounce ramekins.

Combine sweet potatoes, sugar, silken tofu or yogurt, milk, vanilla and salt. Transfer mixture to baking dish or divide evenly amongst ramekins.

Combine brown sugar and flour. With a pastry cutter or fork, incorporate margarine into sugar mixture then stir in pecans to thoroughly coat. Sprinkle topping over sweet potato mixture. Bake for 20 to 25 minutes, unit the topping is golden brown.

If you’re using ramekins you will have lots of left over topping so feel free to reduce the topping down by half. Here’s the nutrition info if you cut the topping in half:

Per Serving: 314 Cal (29% from Fat, 6% from Protein, 65% from Carb); 5 g Protein; 10 g Tot Fat; 2 g Sat Fat; 5 g Mono Fat; 53 g Carb; 3 g Fiber; 25 g Sugar; 75 mg Calcium; 2 mg Iron; 294 mg Sodium; 0 mg Cholesterol


2 responses to “Sweet Potato Souffle”

  1. Tami

    Ohhhh I can’t wait to try this!!

  2. Sonia

    I just stumbled across this website. You are a genius. I LOVE this idea of veganizing Paula Deen’s recipes. You made this vegan happy!! Thank you.

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