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Best Ever Sweet Potato Casserole Recipe (No Eggs)

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This easy sweet potato casserole recipe has it all – creamy sweet potatoes with tangy pineapple topped with a crunchy crumble layer. It’s also egg-free, gluten-free, dairy-free, vegan, and sure to become a family favorite at Thanksgiving dinner and all your holiday meals.

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Best Ever Sweet Potato Casserole Recipe – No Eggs
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RAVE REVIEWS

What they are saying about this eggless sweet potato casserole recipe –

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YES! If I could choose to eat only one thing for the rest of my life, I’m pretty confident that I would choose sweet potatoes! I love them so much! And this casserole is just so mouth watering! – Maria


I found the basis for this recipe the first year I was married – 27 years ago.  As time has passed, I have tweaked it, healthified it and now it is – The Best Ever Eggless Sweet Potato Casserole Recipe (if I do say so myself).

The original recipe started as a sickeningly sweet, almost dessert-like casserole, but through many holiday seasons I have changed it and it has now morphed into this amazing healthy sweet potato casserole recipe.

I used to LOVE the sickening sweet version, but now as I have changed my behavior, my tastes have changed, too.  I want to taste the sweetness of the sweet potatoes and pineapple, not the sugar.

Many of you know about my 125 lb weight loss, but if you don’t you can check out my story here.

Even though I loved the sweet original casserole dish, I have never been one for the mini marshmallows topped, ooey, gooey traditional sweet potato casserole.  I much prefer this crunchy pecan topping sweet potato recipe.

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Why you will love this delicious vegan sweet potato casserole

  • Unique Twist: The addition of pineapple offers a unique and tropical twist to the classic sweet potato casserole and allows you to eliminate some added sugar. Pineapple adds natural sweetness and a burst of flavor, balancing the earthy sweetness of sweet potatoes. It not only enhances the taste but also provides a refreshing element, making the dish stand out and become a memorable favorite.
  • Skip the Marshmallows: Instead of the traditional marshmallow topping, this recipe features a crunchy pecan crumble topping. This not only adds a delightful texture but also serves as a healthier alternative to the classic dish.
  • Dietary Preferences: This recipe caters to a wide range of dietary preferences and restrictions. Being eggless, vegan, dairy-free, and gluten-free, it accommodates those following plant-based diets, individuals with egg allergies, and those with gluten sensitivities. It ensures everyone at the table, regardless of their dietary choices, can indulge in a delightful holiday treat. One of the best things is no one will ever know it’s healthy.

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Ingredients for this Easy Vegan Sweet Potato Casserole Recipe (No Eggs)

You can find the full recipe card, including ingredient quantities, full instructions, and nutrition information below.

But first, here are some explanations of the main ingredients and steps to help you make this delicious eggless sweet potato casserole recipe.

What makes this the perfect side dish are the wholesome, simple ingredients that happen to make it dairy-free and vegan. You can make this sweet potato casserole vegan gluten free by simply using gluten-free flour and gluten-free oats in the pecan streusel topping.

I’m going to give you the long, healthier version of this vegan sweet potato casserole recipe, but if you are crunched for time (no judgment here), then use canned sweet potatoes and pineapple (organic, if possible) and save yourself some time.

Don’t let the long list of ingredients scare you.  Most likely, you have a lot of these in your cupboard and it’s so worth it!

Sweet Potato Filling

  • fresh sweet potatoes
  • pineapple
  • sugar – I prefer coconut sugar
  • coconut milk (full fat)
  • vanilla extract
  • ground cinnamon
  • ground nutmeg
  • ground cloves
  • chia egg

Crumble Topping

  • old fashioned oats – gluten-free if necessary
  • chopped pecans
  • brown sugar or coconut sugar
  • all-purpose flour or gluten-free flour if necessary
  • ground cinnamon
  • pinch salt
  • coconut oil or vegan butter

How to make the best sweet potato casserole recipe (no eggs)

sweet potato casserole vegan gluten free no eggs in a glass dish with a wooden spoonPin
Eggless Sweet Potato Casserole
  • In a small bowl make chia eggs by adding 5 tablespoons water to 2 tablespoons chia seeds and let sit for 5 minutes until thick.
  • Meanwhile, in a large mixing bowl, combine cooked sweet potatoes and sugar. Mash with potato masher, hand mixer, or immersion blender until you reach the desired consistency. I prefer large chunks, but you can make it more whipped if you prefer.
  • Stir coconut milk, vanilla extract, ground cinnamon, ground nutmeg, and ground cloves into the sweet potato mixture.
  • Mix in pineapple and chia eggs and transfer to a large baking dish.
  • In a medium bowl, mix in oats, brown sugar, pecans, flour, cinnamon, salt, and melted coconut oil or melted butter. Mix until moistened. Add a small amount of water or almond milk if necessary. Sprinkle the topping ingredients over the top of the casserole.
  • Bake 30 minutes at 325 degrees or until the topping is golden brown.


EAT TO LOSE!



How do you store leftover sweet potato casserole

Begin by letting the casserole cool to room temperature, ensuring it doesn’t stay out for more than two hours to maintain freshness.

Place the casserole in an airtight container. Seal the container securely and, if you’re not planning to enjoy the leftovers the next day, don’t forget to label them with the date.

The sweet potato casserole can stay in the fridge for 3 to 5 days or in the freezer for 1-2 months. Keep in mind that the texture will be affected. The topping will no longer be crunchy.

When you’re ready to enjoy your leftovers, reheat the casserole in the oven at 325°F until it’s heated through. Remember, trust your senses – if something seems off, it’s best to err on the side of caution and discard it.

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Quinoa Sweet Potato and Black Bean Burritos

FAQ’s

Can healthy sweet potato casserole be made ahead?

Yes! Making your egg-free sweet potato casserole ahead of time is super easy and a great idea if you’re planning a busy Thanksgiving day or holiday season.

I suggest making and baking the sweet potato mash filling only. Allow it to cool down and wrap with plastic wrap or place in an airtight container and refrigerate. It will stay fresh for 3-5 days.

When you are ready to serve it, add the pecan crumble topping and cook the casserole in the oven at 325°F until it’s heated through to ensure a crunchy topping. 

Can you freeze sweet potato casserole?

Yes, but this Best Ever Sweet Potato Casserole Recipe (No Eggs) will no longer have a crunchy topping. It still tastes delicious, so if that doesn’t bother you, place the casserole in an airtight container. Seal the container securely, label it with the date, and place it in the freezer. The sweet potato casserole can stay in the freezer for 1-2 months.

Do you have to put eggs in sweet potato casserole?

No! You can make this delicious egg free sweet potato casserole recipe and use chia eggs.

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Best Ever Sweet Potato Casserole -No Eggs

Recipe

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4.80 from 10 votes
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Best Ever Sweet Potato Casserole Recipe (No Eggs)

This easy eggless sweet potato casserole recipe has it all – creamy sweet potatoes with tangy pineapple topped with a crunchy crumble layer. It's also gluten-free, dairy-free, vegan, and sure to become a family favorite at Thanksgiving dinner and all your holiday meals.
Course Side Dish, vegan
Cuisine American
Keyword dairy free sweet potato casserole recipe, egg free sweet potato casserole, eggless sweet potato casserole, healthy sweet potato casserole recipe, sweet potato casserole recipe no eggs, vegan sweet potato casserole recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 servings
Calories 245kcal
Author Cindy Newland with Intentionally Eat

Ingredients

  • 3 cups sweet potatoes, cooked and mashed
  • 1/4 cup sugar
  • 1/2 cup coconut milk (full fat)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 cup pineapple, chopped
  • 2 tablespoon chia seeds
  • 5 tablespoons water

Crumble Topping

  • 4 tablespoons old fashioned oats gluten-free if necessary
  • 1/2 cup pecans, chopped
  • 4 tablespoons brown sugar
  • 2 tablespoons flour gluten-free if necessary
  • 1/2 teaspoons ground cinnamon
  • 1 pinch salt
  • 3 tablespoons coconut oil

Instructions

  • Preheat oven to 325 degrees
  • In a small bowl make chia eggs by adding 5 tablespoons water to 2 tablespoons chia seeds and let sit for 5 minutes until thick.
  • Meanwhile, in a large mixing bowl, combine cooked sweet potatoes and sugar. Mash with potato masher, hand mixer, or immersion blender until you reach the desired consistency. I prefer large chunks, but you can make it more whipped if you prefer.
  • Stir coconut milk, vanilla extract, ground cinnamon, ground nutmeg, and ground cloves into the sweet potato mixture. And mix in pineapple and chia eggs and transfer to a large baking dish.
  • In a medium mixing bowl, mix in oats, brown sugar, pecans, flour, cinnamon, salt, and coconut oil. Mix until moistened. Add a small amount of almond milk if necessary. Sprinkle over sweet potato mixture.
  • Bake 30 minutes, or until the topping is golden brown.

Notes

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Nutritional Information is only an estimate. The accuracy of this recipe may differ depending on the ingredients you use.

Nutrition

Serving: 1 | Calories: 245kcal | Carbohydrates: 31g | Protein: 3g | Fat: 13g | Fiber: 4g | Sugar: 16g

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​Disclaimer: Please note that I am not a medical professional. The information provided on this blog is based on my personal experiences and research as a vegan recipe enthusiast. While I strive to provide accurate and up-to-date information, it is important to consult with a qualified healthcare professional or a registered dietitian before making any significant changes to your diet, especially if you have any underlying health conditions or concerns. The recipes and tips shared on this blog are meant for general informational purposes and should not be considered a substitute for professional medical advice. Always prioritize your health and well-being by seeking personalized guidance from a qualified healthcare provider.

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61 Comments

  1. Good morning, Cindy! Your sweet potato casserole looks scrumptious and I so love a crunchy topping. Thanks for sharing your healthy, updated casserole recipe with us on an old favorite!

  2. This sounds delicious! I love what you said about it not being “sickeningly sweet,” we feel that way too after eating low carb for two years! Thank you for a great recipe with wholesome ingredients! Happy Holidays, xoxo, Andrea

  3. Hi Cindy, WOW this looks delicious. I like something like this that’s not too sweet and healthy too. Thanks for sharing this recipe. I’ve so enjoyed my visit to your blog. Enjoy the last day of our recipe hop and have a Happy Thanksgiving soon.

  4. I have never been a fan of overly sweet casseroles, especially the ones topped with marshmallows, shudder! Your use of pineapple is a great way to add sweetness in a healthy way. Your weight loss journey is impressive, as is your dedication to healthy cooking. It was fun hopping with you and meeting you, Cindy!

  5. Cindy, yummy recipe. So glad that you made it a little healthier for us. It was a pleasaure meeting you at BlogHer Food and I’m so happy that you were a part of the Holiday Recipe Blog Hop.

  6. Ok, wow, I LOVE YOUR BLOG. I share similar information about eating real food, fresh, organic… aka food that won’t poison you! My husband is the fitness coach so I let him share the exercise stuff, lol. Sweet potatoes are our fav, and I was actually looking around for a new recipe for Thanksgiving. I’ll have to give this one a try! Thanks for sharing! Happy to connect with another like minded lady!

  7. This sounds really good! And I love that it’s a healthy alternative! Congratulations on your weight loss! That is amazing! I need to check out more of your recipes! Glad to have found you, thanks to being a participant of the Holiday Recipes Blog Hop! ~Rhonda

  8. This looks and sounds delish! Sometimes, sweet potato casseroles can be way to sweet. Yours sounds like a happy balance. Thanks for sharing. Happy Fall. Toodles, Kathryn @TheDedicatedHouse

  9. 5 stars
    YES! If I could choose to eat only one thing for the rest of my life, I’m pretty confident that I would choose sweet potatoes! I love them so much! And this casserole is just so mouth watering! great, now I want to have some sweet potatoes…

  10. I actually love sweet potato and sometimes just roast it to get a smoky flavour to eat. This one my kids used to eat when they were young and perfect for winters.

  11. 5 stars
    I love how you’ve transformed this casserole by adding pineapple and pecan nuts! The acidity of the pineapple balances really nicely the sweetness of the sweet potatoes.

  12. Sweet potato is a food that I’ve been trying to convince myself is good but have fallen epicly on the matter. I have tried so many different recipes and non have seemed to work, Perhaps this is the one that will curb my feeling towards to little orange suckers.

  13. This Sweet Potato Casserole looks so amazing and yummy. I would love to try this for my family, they will love this for sure.

  14. I just saw the mention of casserole in Stranger Thing and I was wondering what it is! There you are showing me what it is, and the way you describe it really make me yearn for some!

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