Boston Market Sweet Potato Casserole Easy Copycat Recipe
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.
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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.
I LOVE this recipe. Boston Market sweet potato is my favorite so I was so excited to make it myself and thank God it came out amazing. Based on reading the comments below, I changed a few things but not by much. I used 5 pounds of regular sweet potatoes, not mixed with puree. For the nutmeg, I added a little less than 1/4 tsp instead of 1/2 (I don’t want it to be spicy). I also added about 3/4 cup of brown sugar instead of 1/2 a cup. Lastly, I put the oatmeal topping on the casserole first, then the marshmallows. It comes out delicious. It’s always a favorite at social events! Thanks for the recipe 🙂
I have never eaten at Boston Market and dont really even like sweet potatoes, but after looking at this recipe I totally want to try this. It looks delicious
I hope you gave the recipe a try.
THIS WAS AWESOME!!! This recipe taste better than Boston Market recipe
This is SOOOOO GOOOOOD!!
Does this take a quarter of a CUP of butter (like the list says) or a quarter of a STICK (like the text says)?
I made a typo, it is a quarter of a cup. Thanks for catching that!
In the past I have made this but a little different. For the topping I ground up the oatmeal into a powder. Using the same butter, cinnamon, sugar and flour. Put that on the top (no marshmallows yet) and baked for a long time- I think it was an hour and half or 2 hours at 325. Then once the top looks done, take it out and put the marshmallows on top. They will melt a bit from the heat.
What temperature?
I’m confused. You say to use 4 1/2 to 5lbs sweet potato or 5 cans puree yet you used 1 can WITH the fresh potatoes. I have exactly 5lbs of potatoes. Do I still use the 1 can of puree? Does the puree contain something extra for flavor? Let me know. Thank You.
You need a total of 5 pounds. It can be 5 pounds of puree, or 5 pounds of fresh, or any combination of the two. I liked using the mixture, I personally think it adds a little extra to the flavor, but it is completely not necessary.
How many does the original recipe serve, and does it freeze well?
It makes quite a bit, I think 10-12 people could easily eat off of this dish. I don’t know if it freezes well.
I think at the restaurant the marshmallows are actually on top, not the streusel, but not sure how much that makes a difference. I will still be trying this for the holiday this week. Hope it’s as good as the original!
They are put on top typically. And then placed back in the oven to melt and brown them.
This is not Boston market yams
I made this last night for 25 guests. OMG! This is the best sweet potato casserole I’ve ever eated. Normally, I take a spoonful just because it’s the holiday and you have to…but tonight, people kept going back for more and more of THIS! The flavor were spot on and the streusel was delicious!!! Everyone thought it was amazing…kids included!
did you have to adjust the amounts of each ingredient when making it for 25 guests? if yes, what amounts did you use? i have to make this dish for 25 this weekend, would love your help! 🙂
I think you could just double the recipe and cook it in two different pans.
I am so happy you enjoyed this dish, I am glad everyone enjoyed this dish.
2nd paragraph…….
“Add 1/2 cup dark brown sugar and heavy cream to sweet potatoes and mix in brown sugar and heavy cream.”
I find that I needed a lot more brown sugar than the recipe calls for to make it taste exactly like boston market’s potatos. But OMG it is soo delicious when you get it right!!
how much brown sugar did you end up using?
I loved it except the nutmeg gave it a spicier flavor than Boston Market’s. Overall, it’s a great recipe!
Sometimes nutmeg can vary in its heat. Sometimes it is a good idea to try out your spices before adding them to a recipe. I know I have made things way to hot by adding red pepper flakes.
I believe Boston market uses allspice as opposed to Nutmeg.
this recipe will helpful for cooking site and useles to short term recipe.this recipe is helpful for short term cooking.
this recipe is great!! its like sweep potato pie on steroids with crystal meth sprinkled on the top! I became “the man” when i brought over this dish… and its just as good hot at it is cold…
lol I love your analogy
lol I love your analogy
I never heard it put quite like that 😉 I am glad you were “the man” when you brought this over.
imsmayer
Mash sweet potatoes together with 1/4 stick of butter using a blender, or hand masher. Process sweet potatoes until they are mostly smooth. Add in 2 eggs, 1 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon nutmeg, and 1/2 teaspoon vanilla and blend until you have a uniform mixture. Add 1/2 cup dark brown sugar and heavy heavy cream to sweet potatoes and mix in brown sugar and heavy cream. THERE IT IS RIGHT THERE<<<<<<<<<
I tried this recipe, and I thought it was great. I wanted to prepare everything ahead of time for my christmas meal, and this recipe was definitely a keeper. I just used cooked sweet potatoes. Thanks for the video.
Just made the recpie and discovered I forgot to add the heavy cream. Re-read the instructions to find it wasn’t included – LOL! Please update your instructions 🙂
It was covered in the second paragraph.