Eggless Sweet Potato Casserole

Eggless Sweet Potato Casserole
  • PREP TIME
    15 mins
  • COOK TIME
    45 mins
  • TOTAL TIME
    1 hrs
  • SERVING
    6 People
  • VIEWS
    564

Indulge in this luscious, egg-free Sweet Potato Casserole, where creamy, spiced sweet potatoes meet a crunchy, nutty topping. A comforting classic, reimagined for everyone to enjoy.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    82 g
  • Cholesterol
    45 mg
  • Fiber
    6 g
  • Protein
    5 g
  • Saturated Fat
    12 g
  • Sodium
    398 mg
  • Sugar
    51 g
  • Fat
    27 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish. (5 minutes)

Image Step 02
02 Step

Recipe View 10 mins In a large bowl, combine the mashed sweet potatoes, evaporated milk, orange juice, vanilla extract, granulated sugar, salt, 3 tablespoons of melted butter, nutmeg, and cinnamon. Mix until well combined and smooth. Pour the sweet potato mixture into the prepared casserole dish. (10 minutes)

Image Step 03
03 Step

Recipe View 5 mins In a separate bowl, prepare the topping. Combine the 1/3 cup melted butter, brown sugar, flour, and chopped pecans. Mix with a fork until the mixture resembles coarse crumbs. (5 minutes)

Image Step 04
04 Step

Recipe View 2 mins Sprinkle the topping evenly over the sweet potato mixture in the casserole dish. (2 minutes)

Image Step 05
05 Step

Recipe View 45 mins Bake in the preheated oven for 45 minutes, or until the topping is golden brown and the casserole is heated through. A toothpick inserted into the center should come out clean. (45 minutes)

Image Step 06
06 Step

Recipe View 10 mins Let the casserole cool for a few minutes before serving. Enjoy! (10 minutes)

For an extra layer of flavor, try adding a pinch of ground ginger to the sweet potato mixture.
If you don't have pecans, walnuts or almonds make a great substitute in the topping.
To make ahead, prepare the casserole and topping separately, then assemble just before baking. This can be stored in the refrigerator for up to 24 hours.
For a dairy-free option, substitute the evaporated milk with coconut milk and the butter with a plant-based butter alternative.

Lenna Smith

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 188 Ratings)
Total Reviews: (4)
  • Virgil Daniel

    This recipe was a hit at Thanksgiving! Everyone loved the crunchy topping.

  • Florence Bailey

    I made this for a potluck and got so many compliments. It's definitely a crowd-pleaser!

  • Santino Hane

    So easy to make, and the flavor is amazing! I'll be making this again soon.

  • Mara Reilly

    I appreciated the dairy-free modification tip. This recipe allowed my whole family to enjoy sweet potato casserole again!

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