Dairy Free Sweet Potato Casserole

This Dairy Free Sweet Potato Casserole is made without butter and without milk. This Southern classic is perfect for Thanksgiving and any other time you get the craving.

Sweet potato casserole is a traditional Southern Thanksgiving side dish.

If you're a Northerner like me, you may be confused by the idea that something so dessert-like is actually a side dish, but it's true.

The dessert version is (dairy free) sweet potato pie, which is in fact sweeter (and nowhere near as sweet as my favorite dairy free pumpkin pie).

However, whether you're from the Deep South, or from the Northern United States and curious about this dish, it won't disappoint with this dairy free sweet potato casserole!

I actually knew an English guy who moved to the States, and not only celebrated Thanksgiving, but also told me one of his favorite dishes is sweet potato casserole. How is that for surprising?

Often, sweet potato casserole is made with marshmallows baked on top.

I opted for a sweet potato casserole with a crumble topping.

But, if you prefer, you can switch out the crumble for marshmallows, and bake it like that.

Also, if you prefer more texture in your casserole, you can skip the mixer and use a potato masher instead.

For an egg free dairy free sweet potato casserole, you can actually just leave out the egg.

Since this is a Thanksgiving recipe, the quantity is pretty large to accommodate a large gathering. So, if you're going to have a smaller group of loved ones around your Thanksgiving table, you'll probably want to halve the recipe.

HOW TO MEASURE FLOUR AND OTHER DRY INGREDIENTS

The best way to measure dry ingredients is with a scale. However, this is not commonly done in the United States, where dry measuring cups are used instead.

To measure most dry ingredients, first spoon them into a dry measuring cup and then level off the measuring cup with an upside-down butter knife.

Make sure not to pack it down because it can lead to using more of the ingredient than called for.

The exception is brown sugar. To measure brown sugar, pack it into the measuring cup and then level off any excess.

To measure chocolate chips, nuts, or dried fruit, just pour them in and then level them off.

DRY VS LIQUID MEASURING CUP

Dry measuring cups are a set of cups that often come with measuring spoons. Each cup is a different measurement just like each spoon is a different measurement.

Liquid measuring cups, on the other hand, are cups that have measuring lines on the side to mark the measurements.

The problem with using liquid measuring cups to measure dry ingredients (like flour and cocoa) is that they are powders. So, as you shake the cup to level them off, the powders settle and you end up with more than you need.

I tested this with a friend who didn't believe me and we ended up with a number of tablespoons more than the recipe called for.

WHY sift Powdery Ingredients

There are a number of benefits to sifting powdery ingredients like flour and cocoa.

First of all, flour is often sifted before use to aerate it and remove any lumps. This helps in achieving a lighter texture in baked goods. 

Secondly, if you measure flour that's just been sifted, you can get a more accurate measurement than from flour that's been packed tightly in a bag. 

In addition, sifting dry ingredients together, such as flour, cocoa, and baking powder, helps make sure they're evenly dispersed.

BROWN SUGAR

What we call brown sugar is essentially white sugar that has had molasses added back to it.

It should not be confused with raw sugar or demerara, which are their own types of sugar. 

You can easily substitute brown sugar or even make brown sugar.

Both dark and light brown sugar can easily be made at home if you have a little white sugar and molasses.

It is commonly used in chocolate chip cookie recipes, and it’s rare for a recipe that calls for brown sugar not to also call for white sugar as well.

When a recipe calls for “brown sugar” but doesn’t specify what type (light or dark), it is referring to light brown sugar.

DARK BROWN SUGAR 

Dark brown sugar can be made with 1 cup white granulated sugar and 2 tablespoons molasses. 

Add both ingredients into a bowl and mix with a fork until completely mixed.

LIGHT BROWN SUGAR

Light brown sugar can be made with 1 cup white granulated sugar and 1 tablespoon molasses. 

Add both ingredients into a bowl and mix with a fork until completely mixed.

DEMERARA

Demerara is popular in Israel and is easier to find than light brown sugar. It is a type of cane sugar with a nice toffee flavor and can be used in place of brown sugar.

HOW TO SUBSTITUTE DARK AND LIGHT BROWN SUGAR

DARK BROWN SUGAR

Dark Brown Sugar can be made with 1 cup of light brown sugar and 1 tablespoon molasses. 

Add both ingredients into a bowl and mix with a fork until completely mixed.

LIGHT BROWN SUGAR

Light Brown sugar can easily be replaced in a recipe with half dark brown sugar and half white granulated sugar.

DOES THE TYPE OF BROWN SUGAR YOU USE REALLY MATTER?

Using the wrong brown sugar will change the flavor and likely the color.

Dark brown sugar has more molasses, which will give it a deeper, more complex flavor that’s closer to toffee or caramel.

Light brown sugar is more subtle, which is sometimes ideal.

However, I tend to use what's on hand, which for me means dark brown sugar in Israel and light brown in the States.

I also happen to love the extra flavor dark brown sugar gives, so I like using it even if I have both on hand.

How to Store Brown Sugar

Store brown sugar in an airtight container to maintain its moisture and prevent it from hardening.

DO EGGS NEED TO BE AT ROOM TEMPERATURE?

The short answer is "no."  While a side-by-side comparison shows that baking with eggs at room temperature makes a better crumb, it’s not otherwise noticeable.

What are Eggs used for?

Eggs do three things in most recipes: they help bind the ingredients together, act as a mild leavening agent, and they add moisture.

ARE EGGS DAIRY?

No, eggs are not dairy.  Dairy is milk and any food products made from milk, including cheese, cream, butter, and yogurt. 

So, while eggs are an animal product, they are not dairy. In fact, eggs fall under the protein food group.

How to tell if your eggs are still good

Fill a glass with cool water and submerge the eggs.

If the eggs sink to the bottom and lay flat on their side, they're still fresh.

If they sink, but stand on one end at the bottom of the glass, the eggs are not as fresh but still good.

An egg that floats to the top is likely spoiled.

How To Replace Eggs in Recipes

To replace eggs in cakes and cornbread, use ¼ cup of water per egg called for.

For cookies, use 2 tablespoons of water in place of each egg.

In casseroles like this sweet potato casserole, and pies like eggless pumpkin pie, meatloaf, and anything that uses eggs as a binder, use 1 tablespoon of cornstarch and ⅓ cup of water per egg.

Make Ahead of Time

You can prepare this easy dairy sweet potato casserole recipe 1-2 days in advance. Or up to 3 months in advance.

1 - 2 days in advance

First make the filling and smooth it into your baking dish. Then make the topping, but store separately.

When you're reading to bake it, sprinkle the topping on the casserole and bake as instructed.

Up to 3 months in advance

Prepare the sweet potato casserole completely, but don't bake it.

Cover with a double layer of aluminum foil and freeze for up to 3 months. 

Before baking, thaw it overnight in the refrigerator and allow it to come to room temperature for 30 minutes on the counter before baking.

Then bake as instructed.

How to Store dairy free sweet potato casserole

Store dairy sweet potato casserole covered in the refrigerator for 4-5 days.