Sweet Potato Casserole Without Eggs
Silky mashed sweet potatoes whipped with butter, maple syrup and cream, baked under a brown sugar, oat and pecan crumble. No 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.
Notes
For a marshmallow top, add 2 cups of mini marshmallows. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 312kcalCarbohydrates: 45.2gProtein: 3.5gFat: 13.8gSodium: 263mgFiber: 4.4gSugar: 19.5g