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.
Love Boston Market? Try these copycat recipes!
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Boston Market Sweet Potato Casserole Copycat Recipe
Ingredients
Sweet Potato Layer
- 5 pounds sweet potatoes 80 ounces of canned 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.
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!
“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.
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
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
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.
Thank you. I went ahead and did it all this morning so it would be good and fresh. 🙂
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.
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
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.
I cook for 3,different holidays every year
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 ????????
I am so glad you liked this recipe. It is really good. I have this one on my holiday table too.
I have made this several times, but I add a handful of coconut and some chopped pecans to the topping mixture. Dee-lish! 🙂
This sounds like a nice addition!
Can You tell Me will sweetened condensed milk or evaporated milk work in place of heavy cream in Your Sweet Potato casserole recipe.
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.
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.
Woke up and realized i forget to buy heavy cream. Will milk work?
It’s ok use evaporated milk.
I used sugar free vanilla creamer
Sorry to bug you the night before Thanksgiving. Your recipe calls for quick cooking oats. Can you use old fashioned?
You can they may not cook properly though. You may need to cook this a little longer.
The topping takes a WHOLE stick of butter?? It seems like a lot so I thought I’d double check.
Thanks
I wrote the recipe with the a whole stick, 4 ounces of butter for the topping.
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!
This is untested. I would substitute out the each egg with 1 tablespoon of water mixed with 3 tablespoons of flax seed. For the heavy cream/butter I would use coconut oil.
Ok thank you!
Our son is allergic to egg. Is there a way to prepare this without using egg and still get the same result?
I understand that 3 tablespoons of flax seed and 1 tablespoon of water is a good substitute. I haven’t tried making the recipe this way though.
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.
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.
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!
You need to bake it until the top crisps up. This may be a little less time. I haven’t done it this way so I am uncertain of the adjustment.
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.
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 😀
Heavy cream is also labeled “whipping cream” in some stores.
This is a wonderful recipe!
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.
Where do you live? It is known as heavy cream, or whipping cream. It is the cream that floats to the top when cows are milked. It has very high fat content.
I’ve made this twice and it’s absolutely delicious! Thank you so much for sharing
I am so glad you enjoyed this recipe!
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?
I do not think it makes a major difference to where you add it.
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.
Came out awesome!
Can i freeze this recipe?
Before or after you cook it? I am not a large fan of freezing this dish. After it is baked I find the crumb topping will get soft. Does it work, yes. Is it the way I like it, no.
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 🙂
Wow, that’s a nice compliment when your family says you need to make it. Kudos to you for giving your family something they wanted.
My niece made it for Thanksgiving, It was dessert. It’s like a desconstructed sweet potato pie. Wonderful! Delicious! Thank you!
I am very happy you enjoyed the recipe.