The Best Vegan Sweet Potato Souffle (with crunchy pecan topping)

🌱 Vegan Sweet Potato Soufflé with Pecan Topping Ingredients For the Sweet Potato Base 4 medium sweet potatoes (about 4 cups, cooked and mashed) 1 cup coconut milk (full fat or lite) 1/3 cup pure maple syrup (or agave) 1/4 cup coconut sugar (or brown sugar) 1/4 cup melted coconut oil (or vegan butter) 2 tsp pure vanilla extract 1 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp ground ginger Pinch of salt For the Pecan Topping 1 cup pecans, chopped 1/2 cup almond flour (or oat flour) 1/3 cup coconut sugar (or brown sugar) 1/4 cup melted coconut oil (or vegan butter) 1/2 tsp cinnamon Pinch of salt Instructions Prep the Sweet Potatoes Peel and cube sweet potatoes. Boil or steam until fork tender (about 15–20 minutes). Mash until smooth. Make the Soufflé Mixture In a large mixing bowl, combine the mashed sweet potatoes, coconut milk, maple syrup, coconut sugar, coconut oil, vanilla, cinnamon, nutmeg, ginger, and salt. Blend with a hand mixer or food processor until smooth and creamy. Prepare the Topping In a small bowl, mix the chopped pecans, almond flour, coconut sugar, coconut oil, cinnamon, and salt until crumbly. Assemble & Bake Preheat oven to 350°F (175°C). Spread the sweet potato mixture evenly in a lightly greased baking dish. Sprinkle the pecan topping evenly over the sweet potato base. Bake uncovered for 30–35 minutes, until the topping is golden and crisp. Serve Let cool for 10 minutes before serving. Perfect for holidays, Sunday dinners, or a cozy treat! ✨ Optional: Add a splash of bourbon or orange zest to the sweet potato base for extra depth of flavor.