This Boston market sweet potato casserole is a holiday favorite! It has smooth and creamy sweet potatoes topped with ooey-gooey marshmallows and a brown sugar oat topping. It makes one delicious side that can even be served for dessert!
I grew up going to the Boston Market restaurant with my grandma. I loved getting the chicken and mashed potatoes, but my grandma always got the sweet potato casserole. Sweet potatoes grossed me out as a kid, but when I tried them later in life, I fell in love. Hence the reason I've made so many sweet potato recipes like this sweet potato pudding and sweet potato pound cake. Anyway, I wanted to recreate the casserole my grandma loved so much, and I think this recipe is legit!
Table of Contents
Why You'll Love This Recipe
The flavors. Full of warm spices like cinnamon and nutmeg, and hints of sweetness from the brown sugar and marshmallows, it's so unique and so delicious. Then the sweet, buttery crumble topping makes each bite addictive.
It's easy to make. Bake the sweet potatoes, make the mixture, top it, and bake it. You'll have plenty of time to get ready for guests, set the table, or have a glass of wine while the casserole cooks.
It's versatile. This makes the ideal Thanksgiving dinner side, and I've also served this for dessert since it's got such a delicious sweet flavor. So you can make it for practically any occasion!
Ingredients You'll Need
- Sweet potatoes- make sure to grab large ones.
- Butter- adds flavor to the mash.
- Eggs- helps bind the casserole filling together.
- Heavy cream- adds richness to the casserole.
- All-purpose flour- for the crumbly topping.
- Walnuts- optional addition. Chopped and added to the top of the casserole for a crunch.
- Rolled oats- to give the topping more texture.
- Cinnamon and nutmeg- a warm spice blend that ties the flavors together.
- Brown sugar- adds the perfect sweet flavor.
- Mini marshmallows- I know it looks weird, but I used tricolor marshmallows in this dish because the store was out of regular ones!
How To Make Boston Market Sweet Potato Casserole
Step 1: Bake the potatoes. Preheat the oven to 350°F (175°C). Then, wrap the sweet potatoes in foil, place them on a baking sheet, and bake for about 1 hour. You'll know the potatoes are done when you can easily pierce them with a fork.
Step 2: Mash the potatoes. Allow the sweet potatoes to cool until you can handle them. Then remove the foil, and peel the skin off of the potatoes. It should peel off pretty easily. After that, place the cooked potatoes into a large bowl and mash them with four tablespoons of butter. I used a potato masher, but if you don't have one, a large fork will work too.
Step 3: Complete the mash. Add the eggs, cinnamon, nutmeg, one cup of brown sugar, and heavy cream to the bowl of potatoes. Mix well until everything is smooth and creamy and fully combined.
Step 4: Transfer to a dish. Lightly coat a 9x13-inch baking dish with a little cooking spray. Then pour the mashed sweet potatoes into the dish and smooth it out into an even layer with a rubber spatula.
Step 5: Make the crumble. Combine the flour, brown sugar, oats, and cinnamon in a medium bowl and stir together to combine. Mix in the butter with a fork until you have the ingredients form a crumbly mixture. If you're using chopped walnuts, add them to the mixture and mix.
Step 6: Top the casserole. Top the sweet potato mixture with the mini marshmallows. Then crumble the cinnamon-oats mixture on top of the marshmallows. Make sure the whole pan is covered with the toppings.
Step 7: Bake and serve. Put the dish in the oven and bake for 30-45 minutes or until the marshmallows are golden brown. Serve warm right out of the oven, and enjoy!
How To Store and Reheat Leftovers
In the fridge: You can store any leftovers in an airtight container in the fridge. I recommend eating it within 3 days for the best leftover experience, but it will keep for up to 5 days.
In the freezer: To keep for longer, you can store this casserole in the freezer for up to 6 months. Simply transfer any cooled leftovers to a freezer-safe airtight container.
Reheating: I recommend reheating the leftover casserole in the oven at 350°F for 15-20 minutes. I've found that it gives the topping the best texture. With that said, you can warm it in 30-second increments in the microwave for a quicker method.
Frequently Asked Questions
Can I use canned sweet potatoes?
Absolutely! You'll want to use ones that have no added sugar or syrup. You won't need to bake the sweet potatoes in this case, so simply warm them a bit to help with mashing them and carry on with the rest of the recipe.
What can I serve with this casserole?
- 2 large sweet potatoes
- 6 tablespoons butter, divided
- 2 eggs
- ½ cup heavy cream
- ½ cup all-purpose flour
- ½ cup walnuts, chopped
- 1 cup rolled oats
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- 1 ½ cups brown sugar
- 2 cups mini marshmallows
- Preheat the oven to 350°F (175°). Wrap the 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.
- Allow the sweet potatoes to cool until you can handle them. Then remove the foil, and peel the skin. Place the cooked potatoes into a large bowl. Mash the sweet potatoes with 4 tablespoons butter using a fork or potato masher until mostly smooth.
- Add the eggs, cinnamon, nutmeg, 1 cup brown sugar, and heavy cream to the bowl and mix well to combine everything with the potatoes.
- Lightly coat a 9x13-inch baking dish with cooking spray. Spread the sweet potatoes in the pan.
- Combine the flour, brown sugar, oats, and cinnamon in a medium bowl and stir well. Mix in the butter with a fork until you have a crumbly mixture.
- Top the sweet potato mixture with the marshmallows. Then crumble the oat mixture on top of the marshmallows.
- Bake for 30-45 minutes, or until are marshmallows are golden brown. Serve while warm, and enjoy.
Serving Size:½ cup
Amount Per Serving: Calories: 276Total Fat: 10.6gSaturated Fat: 6.2gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 59mgSodium: 83mgCarbohydrates: 42.9gFiber: 2.1gSugar: 25.7gProtein: 3.5g