Boston Market Sweet Potato Casserole

This Boston Market sweet potato casserole will be an instant holiday favorite. It has smooth and creamy sweet potatoes topped with ooey-gooey marshmallows and a melt-in-your-mouth brown sugar oat topping. Serve it as a side for Thanksgiving or even for dessert, and watch it become your family's favorite dish at the table! I've recreated a bunch of restaurant favorites that are perfect for the holidays, like this Rudy's Creamed Corn and Ruth Chris Creamed Spinach, and this sweet potato casserole always stands out for its simplicity yet restaurant-worthy results.

Why I Love This Sweet Potato Casserole Recipe

I grew up going to Boston Market with my grandma, and while I always went for the rotisserie chicken and mashed potatoes, she never skipped the sweet potato casserole. I didn’t appreciate it as a kid, but years later, when I finally tried it again, I realized just how amazing it really was — rich, creamy, and full of cozy holiday flavors.

Since then, I’ve become completely obsessed with creating sweet potato recipes that capture that same nostalgic taste — like my sweet potato pudding and sweet potato pound cake— and this casserole is the one that brings it all full circle. It’s my homemade version of the classic Boston Market Sweet Potato Casserole, and honestly, I think it’s even better.

The filling is soft, buttery, and perfectly spiced with cinnamon and nutmeg, while the topping is what makes this casserole irresistible — a mix of brown sugar, oats, and marshmallows that caramelize in the oven for a sweet, slightly crunchy finish. Every bite is warm, rich, and addictive.

What I love most, though, is how easy it is to make. You can bake the sweet potatoes, mix everything together, and pop it in the oven while you finish prepping for guests — or enjoy a well-deserved glass of wine. It’s the ultimate make-ahead dish for the holidays!

This sweet potato casserole is also the perfect side dish for Thanksgiving dinner, but it’s so good it doubles as dessert. Whether you’re serving it alongside turkey and stuffing or with a scoop of vanilla ice cream, it’s sure to steal the show.

Ingredients You'll Need

For the sweet potato filling:

• 2 large sweet potatoes
• 4 tablespoons butter, softened
• 2 large eggs, lightly beaten
• ½ cup heavy cream
• 1 cup packed brown sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg

For the topping:

• ½ cup all-purpose flour
• ½ cup packed brown sugar
• 1 cup old-fashioned rolled oats
• 1 teaspoon ground cinnamon
• 2 tablespoons cold butter, cut into small pieces
• ½ cup chopped walnuts
• 2 cups mini marshmallows

How To Make Boston Market Sweet Potato Casserole

Step 1: Bake the sweet potatoes

Preheat the oven to 350°F (175°C). Scrub the sweet potatoes, prick them a few times with a fork, and wrap them individually in foil. Place on a baking sheet and bake for about 1 hour, or until a knife slides easily through the centers. Large potatoes may need more time.

Step 2: Make the Filling

Unwrap the potatoes and let them cool until you can handle them. Remove the skins and mash the flesh with 4 tablespoons of softened butter until mostly smooth.

Let the mixture cool until warm rather than steaming hot. Stir in the beaten eggs, heavy cream, 1 cup of packed brown sugar, 1 teaspoon of cinnamon, and the nutmeg until evenly combined.

Step 3: Fill the Baking Dish

Lightly grease a 9×13-inch baking dish. Spread the sweet potato filling evenly across the bottom and smooth the surface.

Step 4: Mix the Oat Topping

In a separate bowl, stir together the flour, remaining ½ cup of brown sugar, rolled oats, and remaining 1 teaspoon of cinnamon.

Work in the remaining 2 tablespoons of cold butter with a fork or your fingertips until distributed throughout the mixture. Stir in the chopped walnuts. The topping will be loose and crumbly.

Step 5: Add the Topping and Bake

Scatter the mini marshmallows over the sweet potato filling, then sprinkle the oat mixture evenly over them. Bake at 350°F (175°C) for 30–45 minutes, until the topping is golden and the center reaches 165°F. If the topping browns before the filling is ready, loosely tent the dish with foil and continue baking.

Step 6: Rest and Serve

Let the casserole rest for about 10 minutes before serving. This gives the filling a little time to settle and makes it easier to spoon onto plates.

How to Store and Reheat Sweet Potato Casserole

Refrigerating: Transfer leftovers to shallow airtight containers and refrigerate within 2 hours of cooking. Keep refrigerated for 3–4 days.

Reheating: Place the casserole or individual portions in an oven-safe dish, loosely cover with foil, and reheat at 350°F (175°C) until the center reaches 165°F. Remove the foil toward the end if you want to crisp the topping. Individual portions will heat faster than a full casserole.

Boston Market Sweet Potato Casserole FAQS

Can I use canned sweet potatoes instead of fresh?

Yes you can absolutely make this Boston Market Sweet Potato Casserole with canned sweet potatoes! Just be sure to use unsweetened canned sweet potatoes or yams (the kind packed in water, not syrup). Drain them well, warm them slightly, and mash until smooth before mixing with the other ingredients. Spread the sweet potatoes in your baking dish, then proceed with the recipe.

How do I make it taste exactly like Boston Market’s?

The secret is in the spices and texture. Use plenty of cinnamon and nutmeg for that signature warmth, and don’t over-mash your sweet potatoes — a few small chunks give it that rustic, homemade Boston Market feel. The marshmallow topping is key, too: bake just until the top turns golden brown and caramelized for that authentic restaurant-style flavor.

Can I make this sweet potato casserole ahead of time?

Yes. Prepare the sweet potato filling up to 24 hours ahead, spread it in the baking dish, cover, and refrigerate. Mix the oat-and-walnut topping separately and refrigerate it in an airtight container. Keep the marshmallows separate until you’re ready to bake. Add both toppings just before baking. A refrigerated casserole may need longer than 30–45 minutes, so check that the center reaches 165°F. Loosely cover the top with foil if it browns before the filling is hot.

Can I freeze sweet potato casserole?

Yes. Refrigerate the baked casserole promptly, then wrap the chilled casserole tightly or transfer portions to freezer-safe containers. Freeze for up to 2 months for the best quality. Thaw overnight in the refrigerator and reheat until the center reaches 165°F. The marshmallows and oat topping may soften after freezing, so the texture will be different from a freshly baked casserole.

How do I make this casserole nut-free?

If you’re serving guests with nut allergies, simply omit the walnuts in the crumble topping. You can replace them with extra oats, crushed graham crackers, or even pumpkin seeds for a similar crunch without the nuts.

Can I make this casserole without marshmallows?

Yes. Sprinkle the oat-and-walnut topping directly over the sweet potato filling and bake as directed. You don’t need to double the topping.

What should I serve with Boston Market Sweet Potato Casserole?

This sweet and buttery casserole pairs perfectly with other Thanksgiving classics like roast turkey, glazed ham, or crock pot turkey tenderloin. It’s also amazing alongside comfort foods like meatloaf with stuffing, seafood stuffing, or Thanksgiving classics like Ocean Spray cranberry sauce. For dessert, it complements pumpkin pie or pecan pie — truly the side dish that ties your whole holiday meal together.

Holiday Copycat Recipes To Try Next

• Velveeta broccoli casserole
• Burger King hershey sundae pie
• Patti Labelle's sweet potato pie
• Tini's mac and cheese
• Hilly's pumpkin pie