Homemade Boston Market Sweet Potato Casserole on a plate and in a baking dish.
Add to Collection
Print Pin
5 from 1 vote

Boston Market Sweet Potato Casserole

The Boston Market Sweet Potato Casserole tastes perfect any time of year. 
Course Side Dish
Cuisine American
Keyword Boston Market Recipes
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 12
Calories 456kcal
Author Stephanie Manley

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

  • 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 butter with a fork until you have a crumbly mixture. 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.
  •  Spreading 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.

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
Tried this recipe?Mention @CopyKatRecipes or tag #copykatrecipes!