6tablespoonsaquafabafrom a can of unsalted chickpeas
2tablespoonsmaple syrup
¼cupvegan buttermelted (you can substitute with coconut oil)
1teaspoonvanilla extract
1teaspooncinnamon
½teaspoonsalt
1teaspoonbaking powder
⅓cupbrown sugar(66g)
½cupnon-dairy milk(120mL)
For the Topping:
⅔cup brown sugar(133g)
½cupall-purpose flour(60g) (you can use a gluten-free flour blend if you prefer)
¼cupvegan buttermelted
1cuppecans
Instructions
To Prepare Potatoes:
Preheat the oven to 400°F/200°C.
Line a baking sheet with aluminum foil.
Wash and dry the potatoes and prick them with a fork.
Place the potatoes on the baking sheet and bake for about 60 minutes, rotating them halfway through. Potatoes will be done when you can easily squeeze the sides and they feel soft. You can also bake them in the air fryer for less time.
Remove from the oven and cool for about 15 minutes. Once potatoes are cool enough to handle, remove the skins and place them in a large bowl.
Mash them with a potato masher or fork.
To Prepare the Soufflé:
Reduce oven temperature to 350°F/180°C.
Lightly grease a 2-quart casserole dish and set aside.
Add the aquafaba to the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until stiff peaks form, about 5-6 minutes.
Combine the remaining ingredients (maple syrup, butter, vanilla, cinnamon, salt, baking powder, brown sugar and milk) with the mashed sweet potatoes. Mix with an electric mixer for about 3 minutes until it is an even consistency.
Add the beaten aquafaba to the potato mixture and gently fold them together until no streaks of white remain.
Spread the potato mixture into the prepared casserole dish.
To Prepare the Topping:
Combine the brown sugar, flour, melted butter and pecans in a medium sized bowl. Stir until all the ingredients are incorporated and no flour is visible.
Sprinkle the topping evenly over the potato mixture in the casserole dish.
Bake in the preheated oven for 35-40 minutes until the topping is golden brown and crispy. Cool for 10 minutes before serving.
Notes
Whip the aquafaba for a long time to ensure the consistency is correct.
Don't spend too much time folding the aquafaba into the batter, or else you'll deflate it and your soufflé will be dense.
Make sure to use melted butter, but let it come up to room temperature before using.
Store the sweet potato soufflé in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months.