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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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.
    homemade Boston Market sweet potato casserole in a dish before baking
  13. Bake at 350 degrees 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 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. 
4.84 from 6 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. Amanda

    Hello! I am preparing Thanksgiving for the first time this year and I’m trying to bake my casseroles ahead of time. I’m worried that if I make them with their toppings on them and reheat them that the toppings will get mushy. Do you think it’s a good idea to cook only the bases ahead of time, put the toppings together (without the dairy products) and just put the topping on it the day of to reheat? I have to do this casserole and a broccoli casserole with Ritz crackers. I have tonight and tomorrow to prepare and two other things to prepare for Thursday. I was hoping to get the casseroles done tonight and not put any crunchy toppings on them until Thursday when I reheat them. I was going to cool them and wrap them well with tin foil and keep in the fridge until Thursday. I’m making a slightly “Italian” style Thanksgiving. Turkey with stuffing, this and the broccoli casserole, and a small lasagna. Any tiny items and rolls will be the day of, but I’m preparing the lasagna and stuffing tomorrow night to cook Thursday. What advice do you have for this very nervous first-timer? (Sorry for the long post and lots of questions.) Please and Thank you!

    • Cynthia

      “If you want to make this ahead of time, I suggest you bake this fully, and then reheat the 2nd day in the oven. The raw eggs in this dish make this undesirable to mix ahead 1 day and to bake the second day.”

      This was posted with the recipe.

      • Kera

        As raw eggs are not a part of the topping, the above statement does not apply here. I was wondering the same thing. I do not want the topping to get mushy or chewy. If someone could please give some advice it would be great. Thanks

      • KB

        As raw eggs are not a part of the topping, the above statement does not apply here. I was wondering the same thing. I do not want the topping to get mushy or chewy. If someone could please give some advice it would be great. Thanks

      • Stephanie

        I really intend for you to cook the whole thing the day before and then reheat. It won’t be quite like it was the first day. It will still be tasty.

    • Lbb

      I think it will return to its crunchy state (if it is lost when cooled and refrigerated) when you reheat it in the oven. I would bake as instructed.

  2. Madison

    Can I just say that this was and is so much easier than my southern style candie yams! This year I just didn’t have the energy to peel and slice the potatoes to make my traditional candie yams which I hate but my family love(I love Boston only) so I decided to do something different being my whole dinner this year was based on a non traditional style Thanksgiving that we do.. Well this recipe was a winner and a new fav! It is now most requested for next year and made a repeat at Christmas.. Thanks so much

    • Stephanie

      This was I think one of my best recipes. It is really good. I am glad it worked out well for you. I think this is fairly easy to make, and it tastes really good. I am so glad this recipe was a favorite of your family.

  3. Rosario V.

    Hi Stephanie, I just wanted to let you know that I tried your recipe for my family ( especially my husband, who happens to love the boston market sweet potato casserole) and they loved it. I had to do it 2 days in a row, lol…. Thank you for adding this recipe in. I now have a new recipe that I will add to my holiday dishes. Kudos to you ???????????????????????????????????????? and happy holidays to you ????????

  4. Kitty

    I have made this several times, but I add a handful of coconut and some chopped pecans to the topping mixture. Dee-lish! 🙂

  5. Karen

    Can You tell Me will sweetened condensed milk or evaporated milk work in place of heavy cream in Your Sweet Potato casserole recipe.

    • Stephanie

      Evaporated milk would make an ok substitution. Sweetened condensed milk would make this so sweet it wouldn’t taste good. I would urge you to use the heavy cream as suggested in the recipe.

  6. Cindy

    So 1/2 a stick of butter for the casserole part and 4 oz butter for topping? I make the topping with 1 stick as stated above. It was a hit! Will change to 4 oz for topping if that is right. Please clarify if it is.

  7. Catherine Tracy

    Is there a way to sub the eggs and dairy? My sister can’t have anything from animals (she gets sick from it) but I want to use the best recipe! Please help!

  8. Ashley

    I am a chef and have several sweet potato cassarole dish recipes. However for the Holidays I follow this recipe. It’s hands down very unique and tasty. If my resteraunt’s were not Italian, I would have this dish on my menu starting mid October through the end of December. Thinking of opening a soul food catering business next, so this will be on my menu.

    I love the oatmeal crust. It reminds me of a classic oatmeal cookie with a taste of snikerdoodle cookie. The potatoes come out so light and fluffy with the perfect amount of sweetness and spice. One little thing I do add to my oatmeal topping is a drizzle of maple syrup then I add my marshmallows. Adding the Mapel Syrup drizzle before adding the marshmallows gives it a chance to bake un to that wonderful oatmeal topping and it adds just one more element of flavor. This dish does not need it, but it’s just an idea to throw out there. Also if you don’t have whipping cream on hand, I have used half in half instead before and it came out perfect… as well as a few less calories.

    I make mine 2 days in advance. I only bake the sweet potatoe mixture, because it has egg. Then the day of the holiday I whip up the oatmeal topping add the marshmallows and reheat it back up in the oven. Advice if you do this, let your casserole sit for 30 min to get close to room temperature before putting in the oven. This will help heat everything back up evenly. Hope this helps anyone. Don’t be intimidated, just one step at a time. Thank’s for the recipe.

    • Stephanie

      Thank you very much for the lovely compliment to the recipe. I am so glad you enjoy the recipe. I appreciate the tips on reheating the dish. I know it is hard to manage the oven during the holidays.

    • Krissi

      Hi I’m currently making this for Thanksgiving tomorrow. I have the sweet potato mixture in the oven and was planning on baking that then letting it sit in the fridge overnight. When I do the oatmeal mixture tomorrow how long do I bake that for? Thanks!

  9. Elva Rico

    I love Boston Markets sweet potatoe casserole, and I really want to try this recipe, but wanted to ask what exactly do you mean by heavy cream…………..I don’t believe I have ever really used that in a recipe…………and where would you purchase that ingredient?

    Thank you.

    • Patricia

      heavy cream is found in the dairy isle and also where the can condensed milk labeled as table cream (from nestle), if you ask someone in the supermarket they will get it for you. But if for some reason you can’t find it you can use evaporated milk. Hope it helps 😀

    • Patricia

      heavy cream is found in the dairy isle and also where the can condensed milk labeled as table cream (from nestle), if you ask someone in the supermarket they will get it for you. But if for some reason you can’t find it you can use evaporated milk. Hope it helps 😀

      Elva eso es crema de leche de la marca nestle.

  10. Christina

    I’ve watched two of your videos and in one you put the nutmeg in the sweet potato mixture and in the other you put it in the streusel topping. Does it make a difference to which one it’s added?

      • Christina

        Thank you so much for your reply. I followed your recipe as written. Also added 1 can of sweet potato puree. I thought it was delicious. Tasted just like Boston Market sweet potatoes; although my boyfriend said they weren’t as sweet as Boston Market’s. I think it was plenty sweet.

  11. Mary Lou Moench

    I made this for Thanksgiving this year ….. i just got told that i WILL be making this for Christmas, too. Family members that usually skip the sweet potatoes loved this 🙂

  12. chrisd

    My niece made it for Thanksgiving, It was dessert. It’s like a desconstructed sweet potato pie. Wonderful! Delicious! Thank you!

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