Easy Purple Sweet Potato Soufflé with Cranberries (Dairy-free)
This Easy Purple Sweet Potato Soufflé with Cranberries is a nourishing spin on traditional sweet potato soufflé. This version, with flavors of cinnamon, vanilla, cloves, nutmeg, and cardamom, is dairy-free, refined sugar-free, and gluten-free.
This stunning soufflé is perfectly sweet, highly flavorful, and tantalizingly aromatic. It has a creamy consistency with a slightly crunchy topping and the perfect amount of sweetness. I love that this soufflé can be a side, dessert, or even breakfast the next day (if there are leftovers).
To me, Thanksgiving and the holidays are all about the side dishes and desserts. Sure, the turkey or tofu might occupy the center of the table. However, it’s the sides, such as apple cranberry chutney, dairy-free green bean casserole, pineapple casserole, za’atar asparagus, and this dish, that take up real estate on my plate.
This recipe involves a bit of prep-baking. But after that, this comes together easily and quickly.
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, porridge, chutney, fritters, and puffs.
But, I digress… let’s get back to…
The Ingredients
You will need the following 14 ingredients, and they are:
- Purple sweet potato (baked)
- Eggs
- Vegan butter
- Classic monkfruit sweetener (or sugar-free sweetener)
- Golden monkfruit sweetener
- Coconut milk
- Vanilla extract
- Cardamom
- Cinnamon
- Nutmeg
- Cloves
- Salt
- Pecans
- Dried cranberries (low-sugar or no sugar added)
The Instructions
Step 1: First off, the prep-bake. If you happen to have a baked sweet potato, then skip this step. However, if you don’t let’s bake the purple sweet potato.
Rinse it well to get rid of any debris. Then, wrap it in aluminum foil and place it in an oven that has been preheated to 425 degrees Fahrenheit or 220 degrees Celsius. Bake it for 45 minutes or until it is fork tender. The size of the sweet potato will determine how long it needs to be baked. When the time is up, carefully remove the foil-covered purple sweet potato from the oven and lightly pierce it with a fork. If it is soft, then it is done. If not, bake it for another 15 minutes or so, with the foil cover in place.
Step 2: Lower the temperature of the oven to 350 degrees Fahrenheit or 176 degrees Celsius.
Step 3: If the purple sweet potato was baked with the skin on, carefully remove the skin. Then add it to a large bowl. Using a fork or potato masher, mash it as best as you can. It doesn’t have to be mashed thoroughly, as we will be using an electric hand mixer or blender.
Step 4: Place the butter in a microwave-safe bowl and microwave on high for 20 seconds or until it is melted.
Step 5: Then, add melted butter, coconut milk, monkfruit sweetener, eggs, vanilla, cinnamon, cardamom, cloves, nutmeg, and salt to the bowl with the sweet potato.
Step 6: Using a handheld electric mixer, mix the ingredients together. An immersion blender could also be used. Or, all the ingredients could be added to a blender and blended until smooth.
Step 7: Pour the Purple Sweet Potato mixture into a 5×8 oven-safe baking dish
Step 8: Place the baking dish in the oven that has been preheated to 350 degrees, and bake for 15 minutes.
Step 9: While it bakes, make the topping. Melt the butter in a microwave-safe dish and add the golden monkfruit sweetener, cinnamon, dried cranberries, and pecans, and mix well.
Step 10: After the first 15 minutes of baking, remove the soufflé from the oven. Do not turn the oven off.
Step 11: Carefully spoon the pecan cranberry topping on top of the Purple Sweet Potato Soufflé.
Step 12: Return the entire dish to the 350-degree oven and bake for another 20 minutes.
Step 13: Remove from the oven and let cool a little.
Recipe Tips
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 top and not sink to the bottom.
Variations and Substitutions…
- No purple sweet potatoes? Then, regular orange sweet potatoes can be used in this recipe.
- While I used full-fat coconut milk for a creamy texture, you can use any dairy-free or dairy-full milk you prefer.
- 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 sweetener in it. I used Classic monkfruit sweetener in the soufflé part. And I used golden monkfruit sweetener (which I have found works like dark brown sugar) in the topping.
- Not a fan of pecans? No worries! You could use walnuts instead of pecans.
- Dried cranberries add a nice tartness to this dish. However, you can leave them out or substitute them with fresh cranberries, raisins, or dates.
- Instead of a nut and dried fruit topping, this soufflé can also be topped with marshmallows.
F.A.Q.’s
What is the difference between a soufflé and a casserole?
I have come to understand that in a soufflé, eggs are used as a riser. A casserole might be made with a little bit of flour and baking powder, with or without eggs. When it comes to sweet potato casserole and sweet potato soufflé, the terms seem to be interchangeable, but that last line is just my opinion.
Can I boil the purple sweet potato instead of baking it?
Yes, the potato can be boiled instead of baking it. Just place it in a pot, cover it with water, and bring it to a boil over medium-high heat. Let it boil for 25-30 minutes. Pierce it with a fork to check. If it isn’t soft, boil it another 15 minutes or so.
Do purple sweet potatoes taste different to orange sweet potatoes?
Yes, purple sweet potatoes tend to taste milder and earthier than orange sweet potatoes. They also have a drier, starchier texture.
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!
Ingredients
For the Soufflé
- 2 baked purple sweet potatoes* (baked for 45 minutes to 1 hour ~ not included in total time to make this)
- 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
Instructions
- Preheat the oven to 350 degrees or 176 degrees Celsius.
- If the purple sweet potato was baked with the skin on, carefully remove the skin. Then add it to a large bowl. Using a fork or potato masher, mash it as best as you can. It doesn't have to be mashed thoroughly.
- Place the butter in a microwave-safe bowl and microwave on high for 20 seconds or until it is melted.
- Then, add melted butter, coconut milk, monkfruit sweetener, eggs, vanilla, cinnamon, cardamom, cloves, nutmeg, and salt to the bowl with the sweet potato.
- Using a handheld electric mixer, mix the ingredients together.
- Pour the Purple Sweet Potato mixture into a 5×8 oven-safe baking dish
- Place the baking dish in the oven that has been preheated to 350 degrees, and bake for 15 minutes.
- While it bakes, make the topping. Melt the butter in a microwave-safe dish and add the golden monkfruit sweetener, cinnamon, dried cranberries, and pecans, and mix well.
- After the first 15 minutes of baking, remove the soufflé from the oven. Do not turn the oven off.
- Carefully spoon the pecan cranberry topping on top of the Purple Sweet Potato Soufflé.
- Return the entire dish to the 350-degree oven and bake for another 20 minutes.
- Remove from the oven and let cool a little.
- This souffle can be served at room temperature or chilled with dairy-free whipped cream.
Notes
Tips
- 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 top and not sink to the bottom.
I love purple sweet potatoes, and the pairing of coconut and sweet potatoes sounds wonderful! Saving this recipe!
What a fun idea to use purple sweet potatoes here! And I’m really happy to see that fruit + nut topping instead of marshmallows!! This is a great (and colorful) side dish that’s perfect for the holidays!
I’m really glad you linked this post, Shashi! We actually just ended up with a bag of sweet potatoes by accident – I bought the wrong thing at the store. Oops. Now I have a bag of sweet potatoes. We were thinking of just roasting them, but I like the sound of this souffle. With the cranberry addition, it makes it very holiday appropriate!!
I’m loving all the cranberry dishes I’m seeing at the moment.
But this sweet potato souffle, Shashi, is completely original. I love it! 🙂
Oh, I do like sweet potato, but the fun thing is that I’ve only used it in savory dishes such as salads, hash, etc. Well, I’ve made pancakes as well. But I’ve never had a sweet potato pie ir souffle in my life. With nuts, coconut, and cranberries? Sounds grear indeed! Would you like to send me some as your Thanksgiving present, please? If I like it, I’ll make it myself…and send some to you as my Christmas gift))
Never heard of a sweet potato souffle before, I can tell this is delicious. I went off sugar for about 5 days and then started back but I have cut way back. Hardest thing to do I think. Love that you used condenesed coconut milk.
Wow, this sounds amazing! I’ve only ever had savoury sweet potato, but I’ve been dying to try something sweeter now that all the Thanksgiving recipes have been popping up!
I had no idea there was such a thing as sweetened condensed coconut milk. Guess we have been out of the real world a little too long. LOL Love this idea as part of a autumn spread. I think this might be the kind of dish you just keep eating it by the spoonful. Sharing, of course!
Looks and sounds absolutely delicious Shashi! It sounds fantastic for the holidays.
Good luck with the competition Shashi.
It really looks delicious. I LOVE warm fall spices you used here. So full of flavors, right? 😉 Sharing this! Have a lovely weekend Shashi 😉
You rebel, you!! I’m glad it all turned out so wonderfully–and tasty! I love that you made this a dairy free option. 🙂 I have never thought of using sweetened condensed coconut milk! I’m so fascinated now… 😉 This looks absolutely perfect for Thanksgiving, Shashi. So soft, deliciously textured and perfectly sweet. 🙂 Hope you have an awesome weekend, my dear! 🙂
Isn’t it so crazy how our tastebuds change? I used to have the craziest sweet tooth and boast about how nothing was too sweet for me, but ever since cleaning up my diet a handful of years ago, I just can’t handle the sweetness like I used to be able to. That’s not to say that I don’t like my sweets, but now it’s easy to satisfy the craving with sweeter fruits or homemade things rather than all the candy and junk I ate before. Hope you’re having an amazing Friday, Shashi!
I was raised on sweet potato with marshmallows and such, but I wish they had just given me this instead!
Very interesting recipe never tried something like this should give it a try
I love the idea of balancing the sweetness with cranberries! Delish.
Yum! This looks like a nice changeup from the usual suspects at Thanksgiving. Love that it’s a dairy-free option as well. Thanks for sharing.
Your SP souffle looks good enough to be a dessert! Love the cranberry combo.
This looks so good, I would definitely love to try this!
Yum! This sounds so delicious!
Never made or had souffle. Your description of the sugar sounds like a crazy overload of sweetness, so good on you for trying something different. An interesting mixture of ingredients, to make what sounds like a yummy treat.
Love the addition of the cranberries in this sweet potato souffle! Looks so delicious and perfect for the holiday table!
Lovely colour and wonderful flavour, Shashi.
I’ve never thought to put cranberries in my sweet potato dish. Looks scrumptious! So hungry for Thanksgiving meal with the family.
Hope yours is wonderful in every way!
A sweet potato souffle, eh? I don’t think I’ve ever had that…but it sounds incredible! I’m not a big fan of sweetened sweet potatoes (like the ones with marshmallows on top), so I think I would be all about this one, Shashi. Plus, the cranberries in there give this one an awesome little tart twist. Perfect for Thanksgiving! Thanks for the idea…yum! I hope you guys have an awesome weekend down there in the A! 🙂
The cranberries are a great addition! So much holiday flare and flavor!