Sweet Potato Casserole Without Eggs
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.When the holidays roll around, I’m all about dishes that bring everyone together. My Sweet Potato Casserole without Eggs is creamy, perfectly spiced, and topped with a crunchy nutty layer, pure comfort in every bite. It’s easy to make and ready in under an hour, making it a holiday lifesaver.
I could seriously eat this eggless sweet potato casserole year-round, it’s just that good! Whether it’s the cooler months or a hot summer day, it’s always the perfect side, especially when paired with my vegan wellington. Yum!
A few years ago, a friend asked me to bring a healthy side dish that even the pickiest eaters would enjoy. She needed it to be gluten-free and dairy-free, so I came up with my no-egg sweet potato casserole, and it’s been a favorite ever since.
👩🏽🍳 Why I Love This Recipe
I really like this recipe because ever since I first shared it at my friend’s party, I’ve seen how everyone can enjoy it without worrying about dietary restrictions. Plus, I’ve always been a sucker for sweet potatoes, especially when they’re whipped into something creamy and topped with a little crunch. Blended with warm spices like cinnamon, nutmeg, and ginger, it’s the kind of dish that feels indulgent but is actually much better for you. Trust me, once you try it, you won’t even miss the traditional version.
For me, this is the best sweet potato casserole because it is always a crowd-pleaser. All it takes is boiling the sweet potatoes, whipping them until silky smooth, and baking them with your favorite topping until golden. The first time I made this for my family’s Thanksgiving dinner, it was gone in minutes, and I knew I had a winner. Especially when I served it alongside my vegan turkey roast, it was so good!
It’s naturally gluten-free, dairy-free, which means I can share it with everyone without worry, and as Tracy who made it says, “This is such a great recipe for the holidays! I love that it caters to vegans and non-vegans because it’s just downright delicious.” Try it for yourself and make this sweet potato casserole without eggs part of your holiday table this year!
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🥘 Ingredients
You’ll love how simple this eggless sweet potato casserole recipe is because most of the ingredients are probably already in your pantry.
Sweet Potatoes: I use these as the creamy, flavorful base of the casserole. They’re naturally sweet and perfect when whipped smooth.
Golden Raisins: These little gems add pops of sweetness in every bite. I love how they balance the spices!
Brown Sugar or Coconut Sugar: Just enough to sweeten the filling naturally. I prefer coconut sugar for its lower glycemic impact.
Spices: Cinnamon, nutmeg, and ginger bring cozy holiday vibes. They make the casserole smell and taste amazing.
Maple Syrup & Pecans: this topping is the perfect mix of crunch and natural sweetness. It’s what makes this casserole truly irresistible!
🍲 Substitutions
Craisins: sometimes I swap raisins for dried cranberries for a tangy twist.
Sweet Potatoes: when I’m short on time, I use canned sweet potato puree, about 6.5 cups does the trick. Yams work great too if I don’t have sweet potatoes.
Sugar: I like adding a splash of orange juice or vanilla extract for natural sweetness. It’s a great way to cut back on sugar without losing flavor.
🔪 How To Make
Time for my favorite part! Making this sweet potato casserole without eggs is a breeze, and my step-by-step photos make it even easier.
Chop And Boil Sweet Potatoes: I start by chopping the sweet potatoes into large chunks, then placing them in a pot of water. I boil them until they’re soft enough to pierce with a fork, then drain and return them to the pot.
Mash The Potatoes: I preheat the oven to 400°F and get my baking dish ready with a light spray of cooking spray. Then, I mash the cooked sweet potatoes right in the pot until they’re smooth and creamy.
Mix In Other Ingredients: I add the maple syrup, raisins, nutmeg, ginger, salt, and a 1/2 tsp of cinnamon to the sweet potato mash in the pot. Then I whip it all together with an electric mixer or an immersion blender until smooth (if you don’t have one, you can do this step by hand—it’ll just take a little muscle!).
Prepare The Topping: I mix the brown sugar, pecans, and remaining 1/2 tsp cinnamon in a large bowl. Spread the sweet potato mixture in the prepared baking dish with a wooden spoon or spatula. Lastly I sprinkle the topping mixture over the potatoes.
Bake The Casserole: Finally, I bake the sweet potato casserole until it’s hot and the edges turn golden brown, which takes about 15-20 minutes. It smells amazing as it bakes!
I have a feeling this sweet potato casserole without eggs is going to make it to my Christmas table this year. I can already hear my kids raving about it haha!
💭 Expert Tips
My #1 Secret Tip for making my sweet potatoes casserole is to use an immersion blender or electric mixer for the sweet potatoes. It makes them unbelievably smooth and creamy, which takes the texture of the casserole to the next level. Trust me, this little trick makes all the difference—it’s the one step I never skip!
Other Tips To Keep In Mind:
- Prep Ingredients: I like to measure everything ahead of time, it makes the process so much smoother.
- Cut Potatoes Evenly: I make sure to cut the sweet potatoes into equal-sized pieces so they cook evenly and are done at the same time.
- Serve Immediately: This casserole is best straight out of the oven while it’s still hot and fresh.
- Thin Out As Needed: If the mixture feels a little thick, I add 1/4 cup of almond or coconut milk to get the perfect creamy texture.
- Use Cooking Spray: A quick spray of the dish keeps the potatoes from sticking and makes cleanup a breeze.
📖 Variations
I love that I can switch things up to make this casserole even more irresistible.
Sweet or Crunchy: for a fun twist, I sometimes top my sweet potato casserole with vegan marshmallows (about 1 ½ to 2 cups) for a dessert-like feel or turn it into a pecan crumble by mixing ½ cup oats, 2 tablespoons all-purpose flour, and 2 tablespoons sugar with the pecans. Both options add an extra layer of deliciousness.
Savory Plant Based: For a savory version, I skip the maple syrup and brown sugar. Instead of mashing,I slice about 3 medium sweet potatoes and layer them with 2 cups of mixed veggies (like spinach, mushrooms, or zucchini) and 1 cup of shredded vegan cheese. It turns into a delicious gratin-style casserole!
Different Toppings: I love experimenting with toppings! I’ll sometimes use ½ cup of chopped walnuts, pumpkin seeds, or sunflower seeds for a crunchy twist. For added sweetness, I drizzle 2–3 tablespoons of honey or coconut nectar, it’s such a simple way to mix things up!
🍽 Serving Suggestions
This casserole is my holiday superstar, and it goes so well with other dishes. It’s always a favorite on my Thanksgiving or Christmas table.
With Breakfast: I use it as a base for over-easy eggs or serve it with my low calorie omelette. To keep it simple, I pair it with a healthy avocado toast or vegan frittata. Sometimes, I even turn leftovers into sweet potato cakes in a skillet.
With Protein: this eggless sweet potato casserole pairs perfectly with my Thanksgiving vegan turkey roast or my comforting vegan meatloaf. It’s one of my favorite combos.
With Other Sides: for a party or dinner spread, I like to pair it with my heathy green bean casserole, or my famous vegan dinner rolls.
🫙 Storage Directions
Refrigeration: I let this no egg sweet potato casserole cool, then I transfer it to an airtight container and store it in the fridge. It will keep up to 4-5 days.
Freezing: This vegan sweet potato casserole freezes beautifully. I either portion it into individual containers or keep it in a large airtight container. It lasts up to 2 months in the freezer. When I’m ready to serve it, I thaw it in the fridge overnight and warm it up in the oven the next day.
Reheating: To reheat, I pop it in the oven at 350°F until it’s heated through, or I microwave single portions for a quick and easy meal.
❓Recipe FAQs
Is Sweet Potato Casserole Healthy?
Typically traditional sweet potato casserole is loaded with butter and sugar, which makes it not healthy for you at all. But the good news is, my version is healthy for you, and still has all of the flavor of the traditional version! Here is why this truly is a healthy sweet potato casserole recipe:
Low Calorie: Each huge serving of this recipe comes in at just 100 calories and 2.5 grams of fat – less than half of the classic dish!
No Butter: I used spices to add flavor without fat, and I used cooking spray to coat the casserole dish.
Low Sugar: Since sweet potatoes are already really sweet, all you need is a tiny bit of maple syrup or brown sugar and vanilla to amp up the natural sweetness.
Should sweet potato casserole be firm?
This holiday casserole should be thick and creamy. While it may not be “firm” it should definitely not be runny. Our vegetarian sweet potato casserole recipe has the perfect consistency – it’s smooth & creamy but not too runny and also not too firm!
Can I make it ahead of time?
I make the sweet potato mixture ahead and store it in the fridge. About an hour before serving, I add the topping and bake.
Can I make this casserole vegan?
Absolutely! As it’s written, the recipe is already egg-free and dairy-free. Just double-check your brown sugar and maple syrup to ensure they’re vegan-friendly.
🍠 More Sweet Potato Recipes!
- Vegan Sweet Potato Pancakes
- Sweet Potato Breakfast Hash
- Sweet Potato Chickpea Curry
- Pumpkin and Sweet Potato Soup
- Sweet Potato Cauliflower Curry
- Sweet Potato Tacos
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🎥 Watch How to Make It
Sweet Potato Casserole Without Eggs
When the holidays roll around, I’m all about dishes that bring everyone together. My Sweet Potato Casserole Without Eggs is creamy, perfectly spiced, and topped with a crunchy nutty layer, pure comfort in every bite. It’s easy to make and ready in under an hour, making it a holiday lifesaver.
Servings: 12 servings
Calories: 101kcal
Ingredients
- 3½ lbs sweet potatoes about 5 medium, peeled and cut into 1-inch chunks
- 2 tbsp maple syrup
- ¼ cup golden raisins
- ¼ tsp ground nutmeg
- ⅛ tsp ground ginger
- ½ tsp salt
- 1 tsp ground cinnamon divided
- 1 tbsp packed brown sugar
- ⅓ cup chopped pecans
Equipment
- Electric Hand Mixer
Instructions
- Chop potatoes into cubes, cover potatoes with water, and boil in a large pot until soft when pierced with a fork. Drain, and return to the pot.
- Preheat oven to 400° F. Spray a baking dish with cooking spray. Mash the sweet potatoes, then add the maple syrup, raisins, nutmeg, ginger, salt, and a 1/2 tsp of cinnamon.
- Whip with an electric mixer or an immersion blender until smooth (if you don't have one, you can do this step by hand—it'll just take a little muscle!).
- Mix the brown sugar, pecans, and remaining 1/2 tsp cinnamon in a bowl.
- Spread the sweet potato mixture in the prepared baking dish. Sprinkle pecan mixture over the potatoes. Bake until hot and beginning to brown around the edges, about 15-20 minutes.
Notes
- I use an immersion blender or electric mixer for the sweet potatoes. It makes them unbelievably smooth and creamy, which takes the texture of the casserole to the next level. Trust me, this little trick makes all the difference, it’s the one step I never skip!
- I like to measure everything ahead of time, it makes the process so much smoother.
- I make sure to cut the sweet potatoes into equal-sized pieces so they cook evenly and are done at the same time.
- This casserole is best straight out of the oven while it’s still hot and fresh.
- If the mixture feels a little thick, I add 1/4 cup of almond or coconut milk to get the perfect creamy texture.
- A quick spray of the dish keeps the potatoes from sticking and makes cleanup a breeze.
Nutrition
Calories: 101kcal | Carbohydrates: 19.8g | Protein: 1.3g | Fat: 2.5g | Saturated Fat: 0.3g | Sodium: 106.9mg | Fiber: 2g | Sugar: 7.2g
Loving this healthier twist on a holiday dinner favorite! I am also loving the crunch from the pecans. 🙂
Thanks Carrie!!
I don’t like boiled sweet potatoes, so I weighed them, and then baked them at 425°. I didn’t use the raisins because I didn’t have any on hand, but I really liked this recipe without them. There was just enough additional flavor to not need anything else and I got compliments from my guest. I’m not vegan and will continue making this recipe. Thank you.
Thanks so much for letting me know Cas! I’m so happy that both you and your guest liked this recipe! 🙂
Sounds fabulous. Making for Thanksgiving! How different would it be to sub puréed pumpkin for sweet potatoes? And would it still be healthy and sweet enough?
Thanks so much Susan! While I’ve never tried this recipe with pumpkin, I think you probably could substitute it for the sweet potatoes since it has a similar texture and is actually sweeter than sweet potatoes so that shouldn’t be an issue! Pure pureed pumpkin is super healthy, so as long as you’re not using pumpkin pie filling this will still be a healthy recipe!
I’ve never had anything quite like this. It looks super simple and tasty.
You will love this recipe Jacqueline!
This was so good! My picky eaters devoured this casserole!
Yay!! Thanks for letting me know Jessica!
This really was delicious and will make again for Thanksgiving its perfect!
Thanks so much Claudia! Glad to hear it!
This will be an amazing addition to our up coming holiday meals. These sound so good.
Thanks Jessie! I can’t wait for you to try it!
I love the addition of raisins to this sweet potato casserole, plus maple syrup is perfect for a little extra sweetness.
Thanks so much Mairead! Enjoy!
This looks so good. I have actually never cared for the addition of marshmallows, etc. Way too much. Sweet potatoes don’t need all that! Your version looks so much better!
I totally agree!! Thanks so much Sue!
I love putting maple syrup in my sweet potatoes! I’m definitely going to make this recipe 🙂
Me too!! It just brings out that natural sweetness even more! Enjoy!
We love sweet potatoes here and this recipe is just so tasty. Really easy to make too.
Woohoo!! I’m so happy to hear that Beth!
Now this looks like my kind of comfort food. I can’t wait to try it.
Yessss! It’s so good!
A delicious recipe – it makes a fantastic side dish, and we love that it is so much healthier than other versions… but just as tasty!
Yay!! I’m so happy to hear that Alexandra!
I really love sweet potatoes and they are good for my Diabetes. This recipe is perfect! AND GOOD!
Oh awesome!! So glad to hear that Nancy!
What a lovely recipe. No white sugar, very little brown sugar and honey, no added fat, and it looks delicious! Great for a family get-together!
Thanks so much Sally! This is perfect for the whole family to enjoy! And you won’t believe how sweet it is, even though there isn’t any white sugar or fat! 🙂 Enjoy!
This is a great Paleo Diet recipe, my family has been eating Paleo for about two years, seems like a great treat or breakfast casserole dish!
Thanks Lawrence!! You’re right – this is a great Paleo dish 🙂 Can’t wait for you to try it for breakfast soon!