Sweet Potato Casserole No Egg: Creamy Pecan-Topped Side

Creamy mashed sweet potatoes with a crisp brown sugar and pecan crumble, made without eggs.

Prep time

20 minutes

Cook time

55 minutes

Total time

80 minutes

Yield

8 servings

Ingredients

• 3 pounds (1.36 kg) orange-fleshed sweet potatoes, weighed before peeling, peeled and cut into 1-inch cubes
• 4 tablespoons (57 g) unsalted butter, plus a little extra for greasing the dish
• 1/3 cup (80 ml) whole milk, warmed
• 1/4 cup (50 g) packed light brown sugar
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine salt
• For the topping: 1 cup (110 g) chopped pecans
• For the topping: 1/3 cup (40 g) all-purpose flour
• For the topping: 1/3 cup (67 g) packed light brown sugar
• For the topping: 3 tablespoons (43 g) unsalted butter, melted

Instructions

1. Prepare the oven and pan. Heat the oven to 350°F (175°C), with a rack in the center. Lightly butter a 9-by-13-inch baking dish. Peel the sweet potatoes and cut them into fairly even 1-inch cubes so they soften at a similar pace.
2. Simmer until tender. Put the cubes in a large saucepan and add cold water to cover by about an inch. Bring to a boil, then reduce to a steady simmer. Cook for approximately 15 to 20 minutes after simmering begins, until a fork slides through the largest pieces with very little resistance.
3. Drain thoroughly. Pour the potatoes into a colander and let them steam for about 5 minutes. Shake the colander gently to release trapped water. Return the potatoes to the empty, warm pan off the heat or transfer them to a large mixing bowl.
4. Mash and season. Mash until no large chunks remain. Stir in the 4 tablespoons butter, warm milk, 1/4 cup brown sugar, vanilla, cinnamon, and salt. Mix until evenly combined. The filling should be soft but not watery. Spread it evenly in the prepared dish.
5. Mix the crumble. Combine chopped pecans, flour, and the remaining 1/3 cup brown sugar in a separate bowl. Stir in the 3 tablespoons melted butter until small, damp clumps form. Sprinkle evenly over the filling without pressing it into a solid crust.
6. Bake and rest. Bake uncovered for 30 to 35 minutes, until the filling is hot through the center and the topping is golden. If the pecans brown early, tent loosely with foil. Let the dish stand for 5 minutes before scooping. Chilled make-ahead casseroles need additional time; heat those to 165°F (74°C) in the center.

Notes

Timing is approximate and includes 5 minutes resting. Use a 9-by-13-inch dish. Contains dairy, wheat and pecans. Refrigerate leftovers promptly and use within 3 to 4 days; reheat to 165°F (74°C).