Vegan Sweet Potato Souffle

3 large or 5 medium Red Garnet sweet potatoes, peeled and cut into large chunks

½ cup coconut cream

1/3 cup vegan butter (Miyokos brand is delicious!)

1/3 cup organic coconut sugar

1/4 to 1/3 cup unsweetened plain almond milk

1 ½ teaspoons cinnamon

½ teaspoon nutmeg

Pinch of salt

Boil sweet potatoes until fork tender but not mushy. Drain. Place in a large mixing bowl and beat until they begin to get fluffy. Remove beaters from mixer and rinse off the fibers that were removed during mixing. While potatoes are still hot, add butter and coconut cream and mix well. Add 1/4 cup almond milk and beat to combine. Finally add sugar, spices, and a pinch or salt and mix well.

Grease a 3-quart casserole dish with coconut oil and fill with potato mixture. Bake at 350 for 35 to 40 minutes.

Optional topping:

Vegan mini marshmallows – remove souffle from oven and turn heat from bake to low broil. Cover potato mixture with marshmallows. Return to oven and broil for 2- 3minutes. Keep a close eye on the soufflé; the marshmallows brown quickly! Serve hot.

Lori Rodgers – Lori’s passion for food and fine dining began at an early age. She started reading Gourmet at 8, and was fortunate to have a father who included her in his travels to cites across the US, often frequenting restaurants she had read about in the magazine. After studying hotel and restaurant management at FSU for two years and thoroughly enjoying the summer program in Switzerland, she graduated with a degree in International Business with a minor in Spanish. Lori owned and operated the family business, Bert Rodgers Schools of Real Estate for 25 years, indulging her cooking hobby by whipping up meals for family and friends on the weekends. She has two teenagers who have adopted a vegan lifestyle, adding a new challenge to Lori’s cooking repertoire. Lori recently sold the business and is embarking on a new chapter and new career, returning to her true calling, cooking and exploring the multifaceted world of food!