Transform your holiday table with this irresistible Boston Market Sweet Potato Casserole that combines the best of comfort food in one dish! This copycat recipe captures the restaurant’s signature combination of creamy, spiced sweet potatoes topped with fluffy marshmallows and a golden oatmeal cookie-like crust.
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Why this recipe works
The magic happens in three distinct layers that complement each other perfectly. The sweet potato base gets its luxurious texture from proper roasting and mashing with butter and cream, while warm spices add depth without overwhelming the natural sweetness. The marshmallow layer provides that nostalgic comfort food element, and the oatmeal crust delivers a satisfying crunch that contrasts beautifully with the soft interior. This combination creates a dish that’s both elegant enough for special occasions and comforting enough for everyday enjoyment.
Ingredients
For the Sweet Potato Base:
- Sweet potatoes – Provide the creamy, naturally sweet foundation of the dish
- Butter – Adds richness and helps create smooth, luxurious texture
- Eggs – Bind ingredients together and create a custard-like consistency
- Salt – Enhances natural sweetness and balances all flavors
- Ground cinnamon – Adds warmth and classic holiday spice notes
- Ground nutmeg – Contributes aromatic depth and complexity
- Vanilla extract – Enhances sweetness and adds aromatic richness
- Dark brown sugar – Provides molasses notes and deeper sweetness
- Heavy cream – Creates ultra-smooth, restaurant-quality texture
For the Oatmeal Crust:
- All-purpose flour – Forms the base structure of the crunchy topping
- Quick-cooking oats – Creates a signature texture and nutty flavor
- Dark brown sugar – Sweetens the crust and helps with browning
- Butter – Creates a crumbly texture when worked into dry ingredients
- Ground cinnamon – Unifies flavors throughout the dish
- Salt – Enhances the crust flavors and balances the sweetness
For Assembly:
- Miniature marshmallows – Provide the classic sweet, gooey middle layer
How to Make Boston Market Sweet Potato Casserole
- Wrap sweet potatoes in foil, place them on a baking sheet, and bake at 350 degrees for about an hour, until they are easily pierced with a fork.
- Allow the sweet potatoes to cool until they are cool enough to handle.
- Remove the foil and sweet potato, then remove the skins.
- Place the cooked sweet potatoes into a large bowl.
- Mash the sweet potatoes with butter until mostly smooth.
- Add eggs, salt, cinnamon, vanilla, and nutmeg, and beat until a uniform mixture forms.
- Add brown sugar and cream and mix well.
- Combine the flour, brown sugar, salt, oats, and cinnamon in a medium bowl and stir until well combined.
- Stir in butter with a fork until you have a crumbly mixture.
- Lightly coat a 9×13-inch baking pan with cooking spray.
- Spread the sweet potatoes in the pan.
- Top with the marshmallows, then crumble the oatmeal crust on top of the marshmallows.
- Bake at 350°F for 30 to 45 minutes.
Make-ahead Strategy
For optimal results, bake the casserole thoroughly and then refrigerate. Reheat gently in the oven the next day. The raw eggs make it inadvisable to assemble and refrigerate an unbaked casserole overnight, as this affects both safety and texture.
Storage & reheating instructions
- Refrigerator Storage: Store covered casserole in refrigerator for up to 4 days after baking
- Reheating Method: Reheat covered in a 350°F oven for 20-25 minutes until heated through. For a crispier top, uncover for the last 5 minutes of reheating.
- Freezing: Wrap tightly and freeze for up to 3 months. Thaw completely before reheating.
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Boston Market Sweet Potato Casserole Copycat Recipe
Ingredients
Sweet Potato Layer
- 5 pounds sweet potatoes 80 ounces of canned sweet potatoes
- 4 tablespoons butter
- 2 eggs slightly beaten
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/2 cup dark brown sugar
- 1/4 cup heavy cream
- Nonstick cooking spray
Cookie Crust Layer
- 1/2 cup all-purpose flour
- 1 cup dark brown sugar
- 1/4 teaspoon salt
- 1 cup quick-cooking oats
- 1/2 teaspoon ground cinnamon
- 1/4 pound butter
- 2 cups miniature marshmallows
Instructions
Sweet Potato Layer
- Preheat the oven to 350 degrees F.
- Wrap sweet potatoes in foil, place them on a baking sheet and bake for about 1 hour. After 1 hour, test by piercing with a fork; if you can pierce them easily, they are done baking. If not, bake them a little longer and test again. Allow the sweet potatoes to cool until you can handle them, remove foil, and remove skins by simply pushing off the skins from the flesh of the potato.
- Place the cooked potatoes into a large bowl. If using canned sweet potatoes, skip the baking. Just open the cans and drain off the syrup. Mash the sweet potatoes with the butter using a pastry blender or a potato masher until mostly smooth.
- Add the eggs, salt, cinnamon, vanilla, and nutmeg and beat until you have a uniform mixture. Add the brown sugar and cream and mix well.
Oatmeal Cookie Crust
- Combine the flour, brown sugar, salt, oats, and cinnamon in a medium bowl and stir together well. Stir in the 1/4 pound butter with a fork until you have a crumbly mixture.
Casserole
- If you had turned off the oven, heat it again to 350 degrees F. Lightly coat a 9 x 13-inch baking pan with cooking spray.
- Spread the sweet potatoes in the pan. Top with the marshmallows, then crumble the oatmeal crust on top of the marshmallows. Bake 30 to 45 minutes.
Video
Nutrition
About Boston Market
As everyone knows, Boston Market is not just in Boston. It’s a chain of fast-casual stores that specializes in rotisserie chicken and other meat dishes, along with a choice of sides. However, the founders, Arthur Cores and Steven Kolow, did reside in Boston.
Their concept was to provide food that was fresh and healthy but delivered quickly at prices closer to those of your typical fast food.
This was sooooooo delicious, it was the best thing on the Thanksgiving table. The only thing that might be a negative is that it could double as a dessert so I was thinking of making this into a pie for Christmas. Any idea how I could do that? I don’t want the filling to be too loose.
So, I have not done this, I would think perhaps dividing the filling between two large deep dish pans, and maybe adding an extra egg or two to help it firm up, but I am not sure that would be enough.
I have been making this every year for at least 5 years. I make little tweaks here and there, like adding a bit more cinnamon, but this is the base recipe I use every time. It is always a hit!!!
I halved the recipe, kinda “eyeballed” the measurements, and used regular oats. They were perfect. Will definitely make again.