Sweet Potato Casserole Without Eggs
Serves 12
10 mins prep
30 mins cook
40 mins total
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.
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.
