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:
- Purple sweet potatoes (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 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!
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
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.
The cranberries are a great addition! So much holiday flare and flavor!
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! 🙂
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!
Lovely colour and wonderful flavour, Shashi.
Love the addition of the cranberries in this sweet potato souffle! Looks so delicious and perfect for the holiday table!
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.
Yum! This sounds so delicious!
This looks so good, I would definitely love to try this!
Your SP souffle looks good enough to be a dessert! Love the cranberry combo.
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.
I love the idea of balancing the sweetness with cranberries! Delish.
Very interesting recipe never tried something like this should give it a try
I was raised on sweet potato with marshmallows and such, but I wish they had just given me this instead!
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!
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! 🙂
It really looks delicious. I LOVE warm fall spices you used here. So full of flavors, right? 😉 Sharing this! Have a lovely weekend Shashi 😉
Good luck with the competition Shashi.
Looks and sounds absolutely delicious Shashi! It sounds fantastic for the holidays.
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!
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!
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.
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))
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! 🙂
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!!