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My Mom's Sweet Potato Soufflé Recipe

A family favorite.

Dessert doesn't have to be the only sweet dish at your Thanksgiving table this year. Made with coconut milk and brown sugar, my dairy-free version of my mom's sweet potato soufflé is the perfect balance to the classic savory sides.

  • Prep time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Recipe Type: Side Dish
  • Serves: 10 -12


  • 4 sweet potatoes
  • ½ cup vegan butter melted, plus room temperature for casserole dish
  • ¼ cup light brown sugar
  • 1 11-ounce can sweetened condensed organic coconut milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 4 eggs, beaten


  • 1. Preheat oven to 375°F.
  • 2. Lightly butter 1 large casserole dish.
  • 3. Quarter the potatoes and boil until soft (about 15 minutes). Transfer to a large bowl and let cool.
  • 4. When potatoes are cool enough to handle, remove skins and mash with a handheld mixer until smooth.
  • 5. Add melted vegan butter, brown sugar, condensed coconut milk, vanilla, cinnamon and nutmeg to potatoes and blend well.
  • 6. Beat eggs until pale yellow and fold into the potato mixture a third at a time.
  • 7. Pour mixture into casserole dish and bake for about 40-45 minutes.
  • 8. When done, the mixture puffs a little and doesn’t wobble when shaken gently. Let cool.
  • 9. Enjoy warm!
  • OPTIONAL: Drizzle maple syrup on top.

Photography by Ivan Solis for Kourtney Kardashian