This easy Vegan Sweet Potato Soufflé recipe is perfect for an allergy-friendly healthy holiday side dish. It is gluten-free, dairy-free, and so delicious!

two bowls of vegan sweet potato souffle ready to be served

With fall just around the corner, I wanted to share this super easy and delicious Vegan Sweet Potato Soufflé recipe that gets made with a crunchy topping of gluten-free granola. I think you’re going to really love this recipe as a healthy holiday side dish this year.

What Makes this Recipe So Great?

  • This Vegan Sweet Potato Souffle only has six ingredients, including a grain-free and gluten-free granola topping.
  • This can be one of your make ahead side dishes for the holidays. It will keep in the refrigerator for up to 4 days.
  • This vegan version of a souffle has no eggs or dairy.
  • Since this recipe uses gluten-free granola on top of the Sweet Potato Soufflé. It’s is perfect for anyone with food allergies.
labeled photo with ingredients for vegan sweet potato souffle

Recipe Steps

Step One

Cook your sweet potatoes until soft. You can bake them in the oven or make Instant Pot sweet potatoes. Cool and remove the skins.

Step Two

Combine the sweet potatoes with the vegan butter, maple syrup, almond milk, and sea salt. For the ultimate fluffiness, use a mixer to whip air into the mixture.

whipped sweet potato mixture

Step Three

Pour sweet potato mixture into a casserole dish and top it with your granola. You can use whatever type of granola you have on hand, but I really like this grain-free granola.

whipped sweet potato mixture in a baking dish

Step Four

Bake at 375° for 25 minutes. Remove the baking dish from the oven and serve the Sweet Potato Souffle warm.

Store any leftovers in the refrigerator for up to 4 days.

sweet potato souffle topped with gluten free granola

Is this Casserole Healthy?

I think so! This easy side dish is full of beta-carotene and fiber from the sweet potatoes, and is gluten-free, grain-free, and dairy-free. While traditional soufflés and casseroles might use marshmallows or pecans, this recipe uses a simple granola topping.

The texture of this dish is light and fluffy from the whipped sweet potatoes, with the natural sweetness of the potatoes coming through. The crunchy granola topping makes this dish truly exceptional. I hope you love it as much as I do!

Top Tips

  • Pre-cook your sweet potatoes up to 2-day ahead and allow them to cool before peeling.
  • Make the entire casserole in advance and store it in the fridge.
  • Top with the granola just before baking in the oven.
bowl of cooked sweet potato soufflé with granola on top


What makes a souffle different than a casserole?

This Sweet Potato Souffle recipe could technically be called a Sweet Potato Casserole because we’ve left out the eggs. A souffle usually has eggs to make it fluffy and light. In this case, we made a vegan souffle and left out the eggs.

More Healthy Sweet Potato Recipes You Might Like

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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bowl of sweet potato souffle with a crunchy topping

Vegan Sweet Potato Soufflé


This easy Vegan Sweet Potato Soufflé recipe is perfect for an allergy-friendly healthy holiday side dish. It is gluten-free, dairy-free, and so delicious!


  • Nonstick cooking spray
  • 5 medium sweet potatoes or 9 small sweet potatoes, cooked and cooled slightly (see notes for cooking instructions)
  • 2 tablespoons vegan butter or coconut butter (use ghee for paleo)
  • 2 tablespoons maple syrup
  • 1/3 cup unsweetened almond milk
  • 1/2 teaspoon sea salt
  • 1/2 cup gluten-free and grain-free granola, chopped


  1. Preheat your oven to 375°F. Spray an 8 x 11 inch baking dish with nonstick spray and set aside.
  2. Remove the skins from the cooked sweet potatoes and place the flesh in a large mixing bowl. Discard the skins. 
  3. Add the butter, maple syrup, almond milk, and sea salt to the bowl. Use a hand mixer to mix together the ingredients and incorporate air into the mixture. Transfer the mixture to the baking dish.
  4. Pour the granola over the top of the sweet potato mixture.
  5. Bake for 25 minutes, or until the top of the casserole is golden brown. Serve hot.


  1. To cook the sweet potatoes, preheat your oven to 400 degrees F. Wash and pat dry each sweet potato, and then use a fork to prick holes into each potato. Lay the sweet potatoes on a baking sheet and cook for 45-55 minutes, turning the potatoes over halfway into the cooking time.
  2. You can cook the sweet potatoes up to 2 days in advance of making this dish.
  3. Once the Souffle is cooked, you can cover it and store any leftovers in the refrigerator for up to 4 days. Reheat before serving. 
  • Category: Side dish
  • Method: Oven
  • Cuisine: American

Keywords: sweet potato casserole, sweet potato recipe, thanksgiving sweet potatoes

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