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
- 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.
Your recipe is right on, especially the crust! Thank you so much for sharing! I used to use Ina Garten’s Smashed Sweet Potato recipe, but it’s more savory than Boston Market’s. The Oatmeal Cookie Crust is perfect. The baking of the sweet potatoes can be done the night before and so can the Oatmeal Cookie Crust (set aside in a plastic zip top bag in the fridge).
Hi. Just one to say tha I love sweet potato casserole and even more the one from Boston market. I followed this recipe and in addition I used some other of my favorite ingredients to give a extra flavor. I read that some people said that this recipe does not taste exactly the same. That have something missing. Guess what I followed the recipe and I thought the same but there is really something missing. I add a little of lemon extract to the recipe also some granulated sugar as well. And that was what was left. At least the sugar. I love sweets so I tried adding those other ingredients and love it. Now I can say it really taste like Boston market sweet potato casserole. Love it.
Have you ever made this the day before serving?
I have not made this the day before. I have made this, and reheated it later. It worked well. It isn’t quite as good as it is the first day. The crust softens slightly.
Can I make this a day ahead and just add the marshmallows and streusel when I bake
I have not made this the day before. I have made this, and reheated it later. It worked well. It isn’t quite as good as it is the first day. The crust softens slightly. You may want to try to give this a try.
I’ve made this every year for the past several years and it’s my mother’s favorite dish. She always asks me to make “those sweet potatoes that taste like dessert.” Making it again this year. Thanks!
Excellent! I am so glad you have had great luck with this recipe.
I have been using this recipe for the past couple of Thanksgivings. Everyone absolutely loves it! Thank you so much for sharing. I was wondering if making it from the can tastes just as good? Can you tell the difference?
I have done it both ways. I think there are enough other ingredients in there, it doesn’t make much of a difference in taste. I like the texture better when you use the fresh sweet potatoes.
Is the struesel crunchy like BM?
Yes, it is.
I plan on making this recipe for this years Thanksgiving. Im hoping it comes out just as good as it sounds. Thank you for sharing.. seems pretty easy…
It’s pretty tasty, and definitely easy to make.
Hello! Making this for the first time, for my first time hosting thanksgiving, how can I prepare ahead of time?! Please help 🙂
You could put everything ahead of time, and then bake when you need to. Or you could bake it off completely, and reheat just before serving.
This looks so good. I can’t wait to try this one.
Thank you very much lady!
OMG – I love their sweet potatoes! I’d rather have this than dessert!
Thee potatoes are dessert 😉
We love this recipe, but I was wondering if anyone knows if I can make it a couple of weeks ahead and freeze it, just so I don’t have as much stress surrounding Thanksgiving? Thanks!
I think everything but the topping would work ok.
Quick question. The video says 1 16oz can of puree, and the recipe says 2 40 oz cans. Which is it? Thanks!
The word “casserole” usually strikes fear in me (and my thighs), but
this sounds decadent while allowing me to maintain my current pants
size. Home run!
Kiwi fruit Green & Gold
2nd year and 4th holiday I have made this and it is always a huge hit. This last time I was in a hurry and forgot to put the heavy cream in it and the marshmellows were left off and my family loved it more.
I am glad to hear your family liked it 😉 It is always wonderful when you make changes to a recipe and you like them. I think changing recipes is a wonderful thing about cooking from scratch.
Awesome. I am glad you enjoyed it.
Is it ok to use light brown sugar instead of dark? What is the difference
Either are fine. It is my personal preference to go with the dark.
Boston Market uses molasses, but I don’t see that listed in the ingredients..?
I did not use molasses in this recipe. I think the over all flavor is pretty close.
brown sugar already has molasses…mollases is what makes the dark brown sugar dark
What purée did you use?
Sweet potato.
Sweet potato.
Does anyone know if it is possible to make this recipe a day or two before Thanksgiving? I only have a single oven so I’m only looking to reheat it in the oven come turkey day, not actually cook it that day. Thanks!
You could possibly do this, I would wait to put the topping on that day and not put it on early. I think the topping could get a little weepy if you do it too early.
I think this should work out well.
This was soooooooo delicious. this is my recepe to make sweet potatoe cassarole. Thank you so much I loved it!!!!