Boston Market Sweet Potato Casserole has to be one of my favorite ways to make candied sweet potatoes. Now, if you don’t live near a Boston Market restaurant, you can either drive far or make this copycat recipe for a holiday favorite.
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Sweet Potato Casserole with Marshmallows and Oatmeal Crust
Boston Market Sweet Potato Casserole has to be one of my favorite ways to make candied sweet potatoes. Now, if you don’t live near a Boston Market, you can either drive far or make this copycat recipe for this holiday favorite.
In fact, with just a little bit of elbow grease, you can have a great-tasting sweet potato casserole any time of the year. This recipe combines a thick oatmeal cookie-like crust, fluffy melted marshmallows, and a sweet and savory potato layer. Resisting this dish is tough.
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.
First Boston Market Locations
In 1985, the founders opened the first store which was called the Boston Chicken store. The store was a huge success, the Boston Globe wrote it up, and the line stretched well outside the door.
Following a couple of changes in ownership, by the end of 1992, there were 217 stores throughout the U.S., and in 1995 the name was changed to Boston Market to reflect the fact that the stores did not just sell chicken.
The chain went through more ownership changes, and as of the beginning of 2018, there were approximately 450 Boston Markets spread over twenty-eight states. Read more about the history of Boston Market.
Ingredients
Here’s a list of what you need:
- Sweet potatoes
- Butter
- Eggs
- Salt
- Ground cinnamon
- Ground nutmeg
- Vanilla extract
- Dark brown sugar
- Heavy cream
- All-purpose flour
- Quick-cooking oats
- Miniature marshmallows
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 you can handle them.
- Remove foil and sweet potato remove 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 you have a uniform mixture.
- Add brown sugar and cream and mix well.
- Combine flour, brown sugar, salt, oats, and cinnamon in a medium bowl and stir together well.
- Stir in butter with a fork until you have a crumbly mixture.
- 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 at 350 degrees Fahrenheit for 30 to 45 minutes.
Make Ahead Notes
If you want to make this ahead of time, I suggest you bake it fully and then reheat it on the 2nd day in the oven. The raw eggs in this dish make this undesirable to mix ahead one day and to bake the second day.
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Boston Market Sweet Potato Casserole
Ingredients
Sweet Potato Layer
- 5 pounds 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.
Kelly
I LOVE this recipe. Boston Market sweet potato is my favorite so I was so excited to make it myself and thank God it came out amazing. Based on reading the comments below, I changed a few things but not by much. I used 5 pounds of regular sweet potatoes, not mixed with puree. For the nutmeg, I added a little less than 1/4 tsp instead of 1/2 (I don’t want it to be spicy). I also added about 3/4 cup of brown sugar instead of 1/2 a cup. Lastly, I put the oatmeal topping on the casserole first, then the marshmallows. It comes out delicious. It’s always a favorite at social events! Thanks for the recipe 🙂
turtle2778
I have never eaten at Boston Market and dont really even like sweet potatoes, but after looking at this recipe I totally want to try this. It looks delicious
stephaniemanley
I hope you gave the recipe a try.
Jertharra Hunt
THIS WAS AWESOME!!! This recipe taste better than Boston Market recipe
Anonymous
This is SOOOOO GOOOOOD!!
Rudy2
Does this take a quarter of a CUP of butter (like the list says) or a quarter of a STICK (like the text says)?
Stephanie
I made a typo, it is a quarter of a cup. Thanks for catching that!
Shannon
In the past I have made this but a little different. For the topping I ground up the oatmeal into a powder. Using the same butter, cinnamon, sugar and flour. Put that on the top (no marshmallows yet) and baked for a long time- I think it was an hour and half or 2 hours at 325. Then once the top looks done, take it out and put the marshmallows on top. They will melt a bit from the heat.
debbie
What temperature?
DaBigRican
I’m confused. You say to use 4 1/2 to 5lbs sweet potato or 5 cans puree yet you used 1 can WITH the fresh potatoes. I have exactly 5lbs of potatoes. Do I still use the 1 can of puree? Does the puree contain something extra for flavor? Let me know. Thank You.
Stephanie Manley
You need a total of 5 pounds. It can be 5 pounds of puree, or 5 pounds of fresh, or any combination of the two. I liked using the mixture, I personally think it adds a little extra to the flavor, but it is completely not necessary.
nicole
How many does the original recipe serve, and does it freeze well?
Stephanie Manley
It makes quite a bit, I think 10-12 people could easily eat off of this dish. I don’t know if it freezes well.
bmd
I think at the restaurant the marshmallows are actually on top, not the streusel, but not sure how much that makes a difference. I will still be trying this for the holiday this week. Hope it’s as good as the original!
Gibby
They are put on top typically. And then placed back in the oven to melt and brown them.
kissa
This is not Boston market yams
Tracy Garman Conrad
I made this last night for 25 guests. OMG! This is the best sweet potato casserole I’ve ever eated. Normally, I take a spoonful just because it’s the holiday and you have to…but tonight, people kept going back for more and more of THIS! The flavor were spot on and the streusel was delicious!!! Everyone thought it was amazing…kids included!
hrs24
did you have to adjust the amounts of each ingredient when making it for 25 guests? if yes, what amounts did you use? i have to make this dish for 25 this weekend, would love your help! 🙂
Stephanie Manley
I think you could just double the recipe and cook it in two different pans.
Stephanie Manley
I am so happy you enjoyed this dish, I am glad everyone enjoyed this dish.
Jackers77
2nd paragraph…….
“Add 1/2 cup dark brown sugar and heavy cream to sweet potatoes and mix in brown sugar and heavy cream.”
Anon
I find that I needed a lot more brown sugar than the recipe calls for to make it taste exactly like boston market’s potatos. But OMG it is soo delicious when you get it right!!
hrs24
how much brown sugar did you end up using?
Nomames
I loved it except the nutmeg gave it a spicier flavor than Boston Market’s. Overall, it’s a great recipe!
Stephanie
Sometimes nutmeg can vary in its heat. Sometimes it is a good idea to try out your spices before adding them to a recipe. I know I have made things way to hot by adding red pepper flakes.
Gibby
I believe Boston market uses allspice as opposed to Nutmeg.
sajid Ayaan
this recipe will helpful for cooking site and useles to short term recipe.this recipe is helpful for short term cooking.
Mr. Cheap-date
this recipe is great!! its like sweep potato pie on steroids with crystal meth sprinkled on the top! I became “the man” when i brought over this dish… and its just as good hot at it is cold…
Sdigi1
lol I love your analogy
Sdigi1
lol I love your analogy
Stephanie Manley
I never heard it put quite like that 😉 I am glad you were “the man” when you brought this over.
Cmo60440
imsmayer
Mash sweet potatoes together with 1/4 stick of butter using a blender, or hand masher. Process sweet potatoes until they are mostly smooth. Add in 2 eggs, 1 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon nutmeg, and 1/2 teaspoon vanilla and blend until you have a uniform mixture. Add 1/2 cup dark brown sugar and heavy heavy cream to sweet potatoes and mix in brown sugar and heavy cream. THERE IT IS RIGHT THERE<<<<<<<<<
Prom Queen
I tried this recipe, and I thought it was great. I wanted to prepare everything ahead of time for my christmas meal, and this recipe was definitely a keeper. I just used cooked sweet potatoes. Thanks for the video.
imsmayer
Just made the recpie and discovered I forgot to add the heavy cream. Re-read the instructions to find it wasn’t included – LOL! Please update your instructions 🙂
Stephanie Manley
It was covered in the second paragraph.