Name: Mini Sweet Potato Soufflés with Pecan Pie Streuse
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Ingredients: 2.5 lbs sweet potatoes; 1-2 T olive or coconut oil; 4 T vegan buttery spread, such as Earth Balance; 1.5 tsp dried thyme; 1/2 tsp ground ginger; zest of 1 orange; 1/2 cup coconut sugar; 1/4 cup full fat coconut milk; couple generous pinches sea salt, divided; 1 cup pecans, roughly chopped; 1/2 cup coconut sugar; 1/2 cup rolled oats; 4 T maple syrup; 4 T vegan buttery spread, such as Earth Balance, softened; 1/2 tsp cinnamon; pinch salt

Ingredients

Scale

Soufflé

2.5 lbs sweet potatoes
1–2 T olive or coconut oil
4 T vegan buttery spread, such as Earth Balance
1.5 tsp dried thyme
1/2 tsp ground ginger
zest of 1 orange
1/2 cup coconut sugar
1/4 cup full fat coconut milk
couple generous pinches sea salt, divided

Pecan Pie Streusel

1 cup pecans, roughly chopped
1/2 cup coconut sugar
1/2 cup rolled oats
4 T maple syrup
4 T vegan buttery spread, such as Earth Balance, softened
1/2 tsp cinnamon
pinch salt

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Instructions

Preheat oven to 400F. Slice potatoes in half lengthwise and toss with olive or coconut oil to coat, plus a hefty pinch of sea salt. Arrange, cut-side-down, on a rimmed baking sheet lined with silpat or parchment and bake 35 mins or until an inserted fork meets no resistance. Set aside to cool slightly. Lower oven temp to 350F.
While potatoes are baking, heat 6 T Earth Balance in a small saucepan over medium flame. Add thyme, ginger, and orange zest and cook until frothy and light brown, about 5 mins. Set aside while you make streusel topping.
In a spice grinder or small food processor, pulse oats into a course flour. Empty into a medium bowl and combine with remaining streusel ingredients. Mixture will be somewhat wet.
When baked potatoes are cool enough to handle, remove skins (I like to throw them back into the oven and crisp them up into a snack, but maybe that’s just me?) and add potatoes to a large bowl. Mash potatoes until mostly smooth, then add thyme “butter,” coconut sugar, coconut milk and salt and mix thoroughly.
Spoon mixture into lightly greased ramekins and evenly distribute streusel over the top. Transfer ramekins to a rimmed baking sheet to catch any bubble-ups and bake in 350F oven until topping is deeply browned, 35-40 mins. Allow to cool slightly before serving. Enjoy!

Notes

Note: As written, this recipe will serve 6-8 folks, depending on the size of your ramekins — but it’s easily doubled for holiday gatherings. Not feeling “mini”? The soufflé bakes up just as beautifully in a 2-quart casserole. Enjoy!

Prep Time: 30
Cook Time: 35