Sweet Potato Casserole Without Eggs is silky, lightly sweet mashed sweet potatoes whipped with butter, maple syrup and cream, baked under a crunchy brown sugar, oat and pecan crumble. It is the holiday side for anyone who skips eggs, and it tastes just as rich as the classic on a Thanksgiving table.
How to make sweet potato casserole without eggs: Boil cubed sweet potatoes until fork-tender, then blend them smooth with butter, maple syrup, cream and salt. Spread them in a 9×13-inch dish, cover with a brown sugar, oat and pecan crumble and bake at 375°F for 25 to 30 minutes until golden.
Why You’ll Love It
- No eggs at all: creamy and spoonable without them.
- Crunchy crumble: brown sugar, oats and pecans bake up golden and toasty.
- Not too sweet: maple syrup in the potatoes, sugar only in the topping.
- Serves 12: a full 9×13 for the holiday table.
Ingredient Notes
Sweet potatoes: Three pounds, about 3 to 4 large ones, peeled and cut into 1 1/2-inch cubes so they cook evenly.
Maple syrup: A third of a cup of pure maple syrup sweetens the potatoes with a warm, rounded flavor.
Heavy cream: A third of a cup makes the mash rich and silky. Half-and-half or whole milk work too.
Butter: Half a cup of unsalted butter in total, a quarter cup in the potatoes and a quarter cup melted for the crumble.
Crumble: Brown sugar, flour, old-fashioned oats and chopped pecans with cinnamon, a pinch of nutmeg and salt. Walnuts can stand in for the pecans. Use old-fashioned (rolled) oats.
Ingredients
For the sweet potatoes:
- 3 pounds sweet potatoes (3 to 4 large), peeled and cut into 1 1/2-inch cubes
- 1/4 cup unsalted butter
- 1/3 cup pure maple syrup
- 1/3 cup heavy cream (or half-and-half or whole milk)
- 1/2 teaspoon salt, plus more for the cooking water
For the crumble:
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 pinch ground nutmeg
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/2 cup pecans, chopped (or walnuts)
How to Make Sweet Potato Casserole Without Eggs
1. Heat the oven. Preheat the oven to 375°F. Generously grease a 9×13-inch pan or 3-quart baking dish.
2. Boil the sweet potatoes. Put the cubed sweet potatoes in a large pot, cover with cold water, add a generous pinch of salt and bring to a boil over medium-high heat. Boil, stirring occasionally, for 10 to 15 minutes, until easily pierced with a fork.
3. Drain. Save about 1/2 cup of the cooking water, then drain the potatoes and return them to the pot.
4. Blend. Add the butter, maple syrup, cream, a small splash of the saved potato water and the salt. Blend with an immersion blender or hand mixer until completely smooth, adding a little more potato water if they are too thick. Taste and add more salt or maple syrup if needed. Spread in the prepared dish.
5. Make the crumble. Melt the butter in a large bowl. Whisk in the brown sugar, cinnamon, salt and nutmeg, then stir in the flour, oats and pecans until evenly combined.
6. Top and bake. Sprinkle the crumble evenly over the potatoes. Bake for 25 to 30 minutes, until the crumble is golden brown and smells toasty. Serve warm.
How to Get Silky Smooth Sweet Potatoes
Without eggs to hold things together, the texture of the mash is everything. Blend it longer than feels necessary. An immersion blender right in the pot gives the silkiest result; give it a few full minutes, moving it around until there is not a single lump left. A hand mixer works too.
Sweet potatoes do not turn gluey like russet potatoes when you whip them, so you do not have to be gentle. Blend away.
The saved cooking water is your control knob. Add just a small splash at first, then more only if the mash is too stiff to spread. You want it thick and creamy, like soft frosting, not runny. Finally, taste it before it goes in the dish. I usually add a pinch more salt.
Tips for Success
Why is my sweet potato casserole watery?
The potatoes were not drained well, or too much cooking water went back in. Let them drain for a minute in the colander, and add the saved water a spoonful at a time. Boiling the sweet potatoes with their skins on, then peeling them, also keeps them from soaking up extra water.
Why is my crumble sandy instead of clumpy?
The butter did not coat everything. Mix the crumble with your hands until it holds together in small clumps when you squeeze it.
Variations
- Marshmallow top: sprinkle 2 cups of mini marshmallows over the potatoes instead of, or along with, the crumble.
- Walnut crumble: swap the pecans for chopped walnuts.
Storage & Reheating
USDA FSIS says to refrigerate leftovers within 2 hours in shallow, covered containers and eat them within 3 to 4 days, or freeze them for 3 to 4 months. Reheat portions in the oven or microwave to 165°F; the crumble will be softer than when fresh.
What to Serve With It
This is a classic partner for roast turkey or baked ham, or try it with slow cooker ham steaks. Round out the holiday table with Paula Deen’s Southern cornbread dressing, smothered green beans and easy creamy corn casserole. If eggs are not a concern, you might also like Ruth’s Chris sweet potato casserole or sweet potatoes with marshmallows.
Frequently Asked Questions
Does sweet potato casserole need an egg?
No. Without eggs it bakes into a creamy, spoonable mash under a crisp crumble.
What is an easy and simple way to make sweet potato casserole?
Boil the sweet potatoes, blend them with butter, maple syrup and cream, top them with a stir-together crumble and bake. There is no custard to mix and nothing to separate.
What are some common mistakes to avoid when making sweet potato casserole?
Leaving lumps in the mash, adding too much cooking water, and skipping the taste test before baking. Blend until smooth, add water a splash at a time, and season to taste.
Final Notes
Let the casserole rest about 10 minutes out of the oven before serving. If you have a question or make this, tell me how it turned out in the comments.
Sweet Potato Casserole Without Eggs
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Ingredients
- 3 pounds sweet potatoes 3 to 4 large, peeled and cut into 1 1/2-inch cubes
- 1/4 cup unsalted butter for the potatoes
- 1/3 cup pure maple syrup
- 1/3 cup heavy cream or half-and-half or whole milk
- 1/2 teaspoon salt for the potatoes, plus more for the cooking water
- 1/4 cup unsalted butter melted, for the crumble
- 1/2 cup brown sugar packed
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt for the crumble
- 1 pinch ground nutmeg
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/2 cup pecans chopped, or walnuts
Instructions
- Preheat the oven to 375°F. Generously grease a 9x13-inch pan or 3-quart baking dish.
- Put the cubed sweet potatoes in a large pot, cover with cold water, add a generous pinch of salt and bring to a boil over medium-high heat. Boil, stirring occasionally, for 10 to 15 minutes, until easily pierced with a fork.
- Save about 1/2 cup of the cooking water, then drain the potatoes and return them to the pot.
- Add the butter, maple syrup, cream, a small splash of the saved potato water and the salt. Blend with an immersion blender or hand mixer until completely smooth, adding a little more potato water if they are too thick. Taste and add more salt or maple syrup if needed. Spread in the prepared dish.
- Melt the butter in a large bowl. Whisk in the brown sugar, cinnamon, salt and nutmeg, then stir in the flour, oats and pecans until evenly combined.
- Sprinkle the crumble evenly over the potatoes. Bake for 25 to 30 minutes, until the crumble is golden brown and smells toasty. Serve warm.
