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.
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).
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.
Lulu
Have you ever made this the day before serving?
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.
Angela
Can I make this a day ahead and just add the marshmallows and streusel when I bake
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.
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!
Stephanie Manley
Excellent! I am so glad you have had great luck with this recipe.
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.
DLC
Is the struesel crunchy like BM?
Stephanie Manley
Yes, it is.
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…
Stephanie Manley
It’s pretty tasty, and definitely easy to make.
Bzimmerman28
Hello! Making this for the first time, for my first time hosting thanksgiving, how can I prepare ahead of time?! Please help 🙂
Stephanie Manley
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.
Kim Beaulieu of Cravings of a
This looks so good. I can’t wait to try this one.
Stephanie Manley
Thank you very much lady!
marye audet
OMG – I love their sweet potatoes! I’d rather have this than dessert!
Stephanie Manley
Thee potatoes are dessert 😉
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!
Stephanie Manley
I think everything but the topping would work ok.
Amanda
Quick question. The video says 1 16oz can of puree, and the recipe says 2 40 oz cans. Which is it? Thanks!
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
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.
Stephanie
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.
Stephanie Manley
Awesome. I am glad you enjoyed it.
natkbrown
Is it ok to use light brown sugar instead of dark? What is the difference
stephaniemanley
Either are fine. It is my personal preference to go with the dark.
Fmwill77
Boston Market uses molasses, but I don’t see that listed in the ingredients..?
stephaniemanley
I did not use molasses in this recipe. I think the over all flavor is pretty close.
d'sheila
brown sugar already has molasses…mollases is what makes the dark brown sugar dark
Yamilka
What purée did you use?
Stephanie
Sweet potato.
stephaniemanley
Sweet potato.
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!
Stephanie
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.
stephaniemanley
I think this should work out well.
alesandra
This was soooooooo delicious. this is my recepe to make sweet potatoe cassarole. Thank you so much I loved it!!!!