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by Stephanie Manley, Last Updated 149 Comments
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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 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.
Love Boston Market? Try these copycat recipes!
- Boston Market Mac and Cheese
- Creamed Spinach with Sour Cream
- Zucchini Squash Casserole
More Sweet Potato Recipes
- Sweet Potato Puffs
- Sweet Potato Souffle
- Sweet Potatoes in the Crockpot
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Be sure to check out more of my easy casserole recipes and the best restaurant copycat recipes here on CopyKat.com!
Boston Market Sweet Potato Casserole
TheBoston Market Sweet Potato Casserole tastes perfect at any time of year.
4.93 from 14 votes
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Course: Side Dish
Cuisine: American
Keyword: Boston Market Recipes, Boston Market Sweet Potato Casserole
Prep Time: 20 minutes minutes
Cook Time: 1 hour hour 30 minutes minutes
Total Time: 1 hour hour 50 minutes 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
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
Widad
I make this every year. Best sweet potato casserole recipe by farReply
Patricia D. Smith
Why is it called a cookie crust when it is put on top of the sweet potatoes
Reply
Stephanie Manley
Because it is essentially a cookie batter on top of the sweet potatoes.
Reply
Could i use a fourth of cream cheese for the heavy cream in the sweet potato layer?
Reply
Stephanie Manley
I don’t think that would work because you need the liquid of the heavy cream. I haven’t tested any modifications, but if I was going for a reduction in calories why not swap it for half and half?
See AlsoBest Southern Vegan RecipesReply
Lisa Andrews
Have been using this recipe in my home for years. Has never failed me and never failed to get raving reviews! THE best!Reply
Jason
I give this a 4.5 out of five. Delicious!! I used the canned sweet potatoes/yams so it came out a bit runny but did not affect the taste at all. Very easy to follow and a perfect replacement to the Boston Market side.Reply
Hi! I’ve made this many times and love it! But i started to have a sensitivity to eggs. Would it still work the same if I just omitted the eggs and still followed the rest of the recipe?Reply
Mandy
Thanks for the recipes Stephanie! Do you think I’d be ok to freeze this dish after I make it? My brother gave me a box of sweet potatoes as a gag gift for my birthday, and my husband and I won’t be able to eat a whole box before it goes bad. I hate seeing food go bad ☹️
Reply
Samantha
I need to make this the night before and bake it before dinner… Can I refrigerate the crumb topping after I’ve mixed all the ingredients? Thanks for any advice.
Reply
Stephanie
I am not certain of the results if you do this. Flour tends to change over a long refrigeratoration.
Reply
Stephanie
Sure, this should work. You might just want to bake it, and reheat it.
Reply
Kes
I made this for Thanksgiving. It was amazing! Everyone loved it. Even non sweet potato eaters loved it. It tastes better than Boston Markets.Reply
Hilary
I’ve made this recipe quite a few times, and it’s always a big hit with everyone! Thanks for sharing it with us! I do have a question though, since I lost my recipe. When I looked up this one again, your recipe directions and ingredients say 4 Tbsp (1/2 stick) of butter with the potato mixture and 1 whole stick for the cookie topping, but in your comments and responses, you say 1/2 stick in the potato mixture and 1/2 stick in the crumble mixture, so I’m kind of confused of which way I should follow. I believe when I’ve made it in the past, I used 1/2 stick in the potatoes and 1 whole stick in the cookie topping, but now I’m questioning that. Can you please let us know which way is the right one and possibly update the right one? I’m going with the actual directions since that’s the way I think I made it in the past, but the other comments may confuse people. Thanks again for giving us this amazing recipe! Happy Thanksgiving!
Reply
Colby Nichols
I noticed that too, I made it last week for an early thanksgiving gathering following the recipe, and it turned out great. I am making it again today using the 1 stick of butter in both the potatoes and the topping. I can’t see it hurting any.Reply
Stephanie
Please use the directions as written. It’s 4 tablespoons for the potatoes and a stick for the oatmeal cookie crumb topping.
Reply
Louie
Hey I used half a stick of butter and then used cream cheese for the rest. No particular measurements, just by taste and texture. Kept adding. I added pumpkin spice too, just a little. I also used a little bit of granulated sugar, brown sugar was a tad bland for me. ✋Great recipe, I’m here for the holidays.
Reply
Pam
Can you freeze the base uncooked or should I️ cook the base and then freeze
Reply
Brigitte
Hello, I am from Quebec City. I don’t think we have oatmeal cookie crust ar the supermarket. What can I do to replace this ingredient?
Reply
Ryan Sides
The ingredients listed under the cookie crust line are what you put in the crumble…see directions.
Reply
Jennifer Blair
Stephanie, this recipe is absolutely fabulous!! Every year I try to make sweet potato casserole and I’m never happy. My husband’s favorite is Boston Market’s SP casserole. So, I thought, I’ll just buy them. Cost was $80. No thanks. I made 1 1/2 times this recipe to feed the group. Everyone loved it. And best of all, my husband said it was better than Boston Market’s!!! Will make every year from here on out. Kudos to you!!! Thank you so much!Reply
Stephanie
Well I am glad I could help you make Thanksgiving cost a little less.
Reply
Celese Mayer
I prepared this recipe and I have to say it was very delicious. It was very easy to make as well. I loved how easy the jackets came off after baking vs boiling the potatoes.
I will be using this recipe every year because it is easy and delicious !
Thank you so much !Reply
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