Easy Purple Sweet Potato Soufflé with Cranberries

Made with dried cranberries, coconut milk, hints of cinnamon, vanilla, cloves, nutmeg, and cardamom, this Easy Purple Sweet Potato Soufflé with Cranberries is dairy-free and refined sugar-free.

This Easy Purple Sweet Potato Soufflé with Cranberries is made with monkfruit sweetener and low sugar/sugar-free cranberries. Yet, it is perfectly sweet, highly flavorful, and tantalizingly aromatic.

This is the kind of dish I like to enjoy for dessert and breakfast.

And, while it might have quite a few ingredients, this recipe comes together easily and quickly.

What are the ingredients needed to make this Easy Purple Sweet Potato Soufflé with Cranberries?

You will need the following 14 ingredients, and they are:

1. Purple sweet potatoes (baked)
2. Eggs
3. Vegan butter
4. Classic monkfruit sweetener (or sugar-free sweetener)
5. Golden monkfruit sweetener
6. Coconut milk
7. Vanilla extract
8. Cardamom
9. Cinnamon
10. Nutmeg
11. Cloves
12. Salt
13. Pecans
14. Dried cranberries (low-sugar or sugar-free)

Tips when making this dish:

• Bake your purple sweet potato until it is soft.
  I cleaned and covered the purple sweet potatoes I used in this recipe with aluminum foil. Then, I baked them at 425 degrees Fahrenheit for 50 minutes to an hour. The size of the purple sweet potato will determine how long it needs to be baked. When the time is up, carefully remove the foil-covered purple sweet potato and squeeze it to see if it gives. If it is soft, then it is done. If not, bake it for about 15 more minutes or so.
  
• The baked purple sweet potato does not need to be mashed very well.
  By this I mean, don’t spend too much time making sure the purple sweet potato is completely mashed and creamy. This will be mixed with other ingredients and baked again so everything will be nice and soft then.
  
• Add the topping mid-bake.
  This helps the topping not get too crispy or burned. And, it helps the topping stay on the top.

A little while before I first posted this recipe, I managed to go off refined sugar for a couple of months around Halloween. And, I even shocked myself when I didn’t feel the need to ransack store shelves the day after for 50% off Halloween Candy! But, I feel like I jumped into an alternate universe on my being-refined-sugar-free-journey, as now my taste buds seem to think that sweet potato trumps chocolate!

So, I made a refined sugar-free purple sweet potato soufflé!

By the way, I recently harvested 21 purple sweet potatoes from my garden, so I have been using them in everything from roasted purple sweet potatoes to purple sweet potato porridge.

Variations and Substitutions…

• If you do not have any purple sweet potatoes, you can use regular orange sweet potatoes in this recipe too. In fact, There has been many a time when I have used the latter instead.
  
• While I used full-fat coconut milk for a creamy texture, you can use your favorite milk choice instead.
  
• I used vegan butter in this recipe, but feel free to use whatever butter you have on hand.
  
• I was trying to keep this dish refined sugar-free for the most part and used monkfruit sweeterner in it. I used Classic monkfruit sweetener in the souffle part. And I used golden monkfruit sweetener (which I have found works like brown sugar) in the topping.
  
• Not a fan of pecans? No worries! You could use walnuts instead of pecans.
  
• Cranberries add a nice tartness to this dish. However, you can leave them out or substitute them with fresh cranberries too.

I would not substitute the spices unless you would like to add a bit of almond extract to this as well.

Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!

Easy Purple Sweet Potato Soufflé with Cranberries

4.67 from 6 votes

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Prep Time: 5 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 40 minutes minutes

Servings: 8 servings

Author: Shashi

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Made with dried cranberries, coconut milk, hints of cinnamon, vanilla, cloves, nutmeg, and cardamom, this Easy Purple Sweet Potato Soufflé with Cranberries is dairy-free and refined sugar-free.

Ingredients

For the Soufflé

• 2 baked purple sweet potatoes baked for 50 minutes to 1 hour
• 3 eggs
• 3 tablespoons butter melted
• 1/4 cup classic monkfruit sweetener or sugar-free sweetener
• 1/3 cup coconut milk
• 2 teaspoons vanilla extract
• 1/4 teaspoon cardamom
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/2 teaspoon salt

For the Topping

• 3/4 cup pecans
• 1/4 cup dried cranberries low sugar or sugar-free
• 2 tablespoons golden monkfruit sweetener
• 1 teaspoon cinnamon
• 2 tablespoons butter

Get Recipe Ingredients

Instructions

• Preheat the oven to 350 degrees.
• If the purple sweet potato was baked with the skin on, remove the skin and add the skinless purple sweet potato to a bowl. Using a fork, mash it as best as you can.
• Place the butter in a microwave-safe bowl and microwave on high for 20 seconds. If the butter isn't melted, microwave for another 20 seconds.
• Then, add melted butter, coconut milk, monkfruit sweetener, eggs, vanilla, cinnamon, cardamom, cloves, nutmeg, and salt to the bowl.
• Using a handheld electric mixer, mix the ingredients together very well.
• Pour the Purple Sweet Potato mix into a small (5×8) oven-safe baking tray.
• Place the baking tray in the oven that has been preheated to 350 degrees.
• Bake for 15 minutes at 350 degrees.
• Now make the topping by melting the butter in a microwave-safe dish and adding in the golden monkfruit sweetener, cinnamon, dried cranberries, and pecans, and mix well.
• When the Easy Purple Sweet Potato Soufflé is done baking for 15 minutes, remove from the oven. But, do not turn the oven off.
• Carefully spoon the pecan cranberry topping to the top of the Easy Purple Sweet Potato Soufflé.
• Return this to the 350-degree oven and bake for another 20 minutes.
• Remove from oven and let coll a little.
• This souffle can be served at room temperature or chilled with dairy-free whipped cream.

Nutrition

Serving: 1g | Calories: 227kcal | Carbohydrates: 14g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Cholesterol: 89mg | Sodium: 228mg | Fiber: 3g | Sugar: 7g

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