• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

HealthyHappyLife.com logo

  • recipes
  • about
  • cookbooks
  • shop
  • video
  • lifestyle
  • blogging
menu icon
go to homepage
  • recipes
  • about
  • cookbooks
  • lifestyle
  • videos
  • shop
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • recipes
    • about
    • cookbooks
    • lifestyle
    • videos
    • shop
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » This and That » Sweet Potato Apple Soufflé Cups – Savory Sweet!

    by Kathy Patalsky · updated: Sep 13, 2019 · published: Mar 21, 2011 · About 4 minutes to read this article. Leave a Comment

    Sweet Potato Apple Soufflé Cups – Savory Sweet!


    I was feeling creative when I whipped up (literally, whipped) this Sweet Potato Apple Soufflé – as a side dish for Sunday supper. Yup, that’s right. I called it a soufflé. It’s an eggless, vegan, no-sugar-added, naturally-sweetened, naturally savory, sticky-sweet, caramelized – sweet potato soufflé. Get my recipe..

    This dish is all about the divine oven-baked sweet potato.
    In all it’s golden, caramelized, vitamin-A-infused glory. The sticky-sweet inspiration:

    The Results..

    Sweet Potato Soufflé. Now I realize that by calling it a soufflé I am conjuring up highly respected images and taste expectations. I mean after all, a perfect souffle is the cornerstone of good-chefery. A soufflé is what separates the chefs from the cooks – or so they say on the episodes of Top Chef I have watched. But after my first bite of this recipe – I had to call it a soufflé! It was fluffy, creamy, whipped and silky – all I could think of was a puffy light soufflé. I’m sure you could even do a few tweaks with a vegan egg replacer and get it to rise a bit better than mine did – but for now, these tasty lil golden soufflé cups suit me just fine.

    This recipe takes a traditional sweet potato mash and gives it the royal recipe treatment – it’s like the Cinderella of dishes. shabby to chic in a matter of minutes. Yay, now I can serve my favorite food at even the swankiest of dinner parties!

    And you’ll notice that this savory-sweet recipe is added-sugar-free! Nothing added to sweeten it – just the natural goodness of sweet potatoes leading the flavor profile.

    Sweet Potato Apple Soufflé
    vegan, makes 12 mini cups

    2 cups oven-roasted sweet potato
    ½ cup apple juice
    1 teaspoon apple cider vinegar
    1 teaspoon corn starch
    1 small green apple, sliced thin
    ⅛ teaspoon salt
    8 ounces tofu cream cheese
    2 teaspoon baking powder
    1 teaspoon cinnamon
    2 teaspoon olive oil

    ¾ cup breadcrumbs – or crushed day old bread

    Instructions:

    1. First bake your sweet potato in the oven. Rinse and slice venting holes across the skin. A large sweet potato will take around 40-60 minutes in a 425 degree oven. When the potato is ready it will be tender to cut down the center and the skin should fall right off the orange sticky flesh.

    2. In a large mixing bowl, grab your hand beater and whip together the sweet potato, cream cheese, cinnamon, baking powder, salt, apple cider vinegar and olive oil. You’ll notice the mixture is quite thick.

    3. Dissolve your corn starch into your cold apple juice and then add the liquid to the mixing bowl and continue to whip the mixture – and let it loosen. Lastly, fold in your apple slices.

    4. Prep your baking cups or soufflé bowls by rubbing them with oil and adding a thin layer of bread crumbs on the bottom. Then spoon the sweet potato mixture into the dishes.

    mini:

    larger serving size:

    5. Baking times will vary based on the dish size you use and how soft you’d like your soufflé. Small muffin cups (mini appetizer size) will take about 20-25 minutes at 400 degrees. Larger soufflé dishes will take 30-60 minutes in a 400 degree oven. Good rule of thumb: when the top layer rises a tad and becomes browned, bubbly and stiff to touch – your cups are done.

    6. Remove from oven. Allow to cool for a few minutes. You can also allow the soufflé to chill and firm up in the fridge. These bites are delicious hot or cold! Store in the fridge.

    Happy sweet potato eating!

    Cook time: 30 minutes

    More sweet potato-licious photos!!

    More This and That

    • Mother’s Day 2021
    • The Other Side of the Pandemic: Grandparents, Anxiety & Hope
    • so delicious mousse
      Taste Test: New So Delicious Mousse
    • Rainbow Smoothies
      Vitamix Giveaway!

    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

    10 Back to Work Tips for Moms

    Vegan Dining at Disneyland – 2023 – Complete List!

    Chill Your Way to Better Health? Exploring Cold Plunge Therapy

    Mini Chocolate Candy Cookies

    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    my cookbooks

    my cookbooks

    about kathy

    kathy patalsky
    • 10 Back to Work Tips for Moms
    • Vegan Dining at Disneyland – 2023 – Complete List!
    • Chill Your Way to Better Health? Exploring Cold Plunge Therapy
    • Mini Chocolate Candy Cookies
    • Garage to ADU Conversion: Making of a Studio!

    summer fave: sweet potato veggie burgers

    sweet potato veggie burger

    browse recipes

    Breakfast  |  Entrees  |  Desserts  |  Smoothies  |  Sandwiches  |  Salads  |  Beverages  |  Soups |  Appetizers |  Snacks  |  Sauces  |  Sides   /  Cooking Videos  |  Round-Ups  |  Fan Favorites  |  Holiday  /  All the Recipes

    Disqus Latest Comments

    1. s

      s: Absolutely one of the best things I've ever baked. Used dairy butter…

      Commented on: Cinnamon Toast Morning Muffins, gluten-free and vegan

    2. JanetS

      JanetS: Neither of those non-grain flours will substitute for oats or wheat. As…

      Commented on: Cinnamon Toast Morning Muffins, gluten-free and vegan

    3. disqus_LfP7ofaP87

      disqus_LfP7ofaP87: Earth Balance brand HAS PALM OIL, as do most of the vegan…

      Commented on: Sticky Banana Bread Quinoa Breakfast Bowl

    browse:

    • reviews
    • travel
    • vegan topics
    • people
    • videos
    • beauty
    • wellness
    • Mom Life

    my ttc + baby journey

    Trending

    • 10 Back to Work Tips for Moms

    Hi, I'm Skylar! This is a fake profile talking about how I switched to a paleo diet and it helped my eczema and I grew 4". Trust me, I'm an online doctor.

    More about me →

    Popular

    • 10 Back to Work Tips for Moms
    • Vegan Dining at Disneyland – 2023 – Complete List!
    • Chill Your Way to Better Health? Exploring Cold Plunge Therapy
    • Mini Chocolate Candy Cookies

    You can duplicate your homepage's trending recipes section in the sidebar to reinforce the internal linking.

    We no longer recommend using a search bar, newsletter form or category drop-down menu in the sidebar. See the Modern Sidebar post for details.

    If the block editor is not narrower than usual, simply save the page and refresh it.

    Footer

    BROWSE BY:

    Category:

    DATE:

    looking for something?

    contact   |   about   |   kathy’s cookbooks  |  press  |  findingvegan  |  meal plans  |  shop  |  vegan recipe index  |  privacy policy  | start a blog

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    © 2023, polished dc LLC – healthyhappylife.com

    Footer

    ↑ back to top

    About

    • Privacy Policy | Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Services | Work with me