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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.
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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!
📖 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.
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