Boston Market Sweet Potato Casserole

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.

homemade Boston Market sweet potato casserole on a plate and in a baking dish


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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
Boston Market sweet potato casserole ingredients

How to Make Boston Market Sweet Potato Casserole

  1. 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.
  2. Allow the sweet potatoes to cool until you can handle them.
  3. Remove foil and sweet potato remove skins.
  4. Place the cooked sweet potatoes into a large bowl.
  5. Mash the sweet potatoes with butter until mostly smooth.
  6. Add eggs, salt, cinnamon, vanilla, and nutmeg and beat until you have a uniform mixture.
  7. Add brown sugar and cream and mix well.
  8. Combine flour, brown sugar, salt, oats, and cinnamon in a medium bowl and stir together well.
  9. Stir in butter with a fork until you have a crumbly mixture.
  10. Lightly coat a 9 x 13-inch baking pan with cooking spray.
  11. Spread the sweet potatoes in the pan.
  12. Top with the marshmallows, then crumble the oatmeal crust on top of the marshmallows.
  13. Bake at 350 degrees Fahrenheit for 30 to 45 minutes.
homemade Boston Market sweet potato casserole in a dish before baking

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.

a serving of homemade Boston Market sweet potato casserole on a plate

Love Boston Market? Try these copycat recipes!

More Sweet Potato Recipes

Be sure to check out more of my easy casserole recipes and the best restaurant copycat recipes here on CopyKat.com!

homemade Boston Market sweet potato casserole on a plate and in a baking dish

Boston Market Sweet Potato Casserole

The Boston Market Sweet Potato Casserole tastes perfect at any time of year. 
4.94 from 15 votes
Print Pin Rate Add to Collection
Course: Side Dish
Cuisine: American
Keyword: Boston Market Recipes, Boston Market Sweet Potato Casserole
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 12
Calories: 456kcal

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

Calories: 456kcal | Carbohydrates: 78g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 64mg | Sodium: 483mg | Potassium: 704mg | Fiber: 6g | Sugar: 39g | Vitamin A: 27360IU | Vitamin C: 4.5mg | Calcium: 107mg | Iron: 2.9mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Golden

    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).

  2. Eve

    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.

    • Stephanie Manley

      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.

  3. Kendra

    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!

  4. Cristina

    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?

    • Stephanie Manley

      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.

  5. renee

    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…

  6. Bzimmerman28

    Hello! Making this for the first time, for my first time hosting thanksgiving, how can I prepare ahead of time?! Please help 🙂

  7. Heather

    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!

  8. mayceegreene

    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

  9. LaDonna Arcona

    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.

  10. dexitz

    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!

  11. alesandra

    This was soooooooo delicious. this is my recepe to make sweet potatoe cassarole. Thank you so much I loved it!!!!

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