This Boston Market Sweet Potato Casserole is a delicious copycat of the popular restaurant side dish, made with creamy mashed sweet potatoes, brown sugar, warm spices, and a buttery oatmeal streusel topping. Finished with mini marshmallows, it’s sweet, comforting, and perfect for the holiday table.
The combination of smooth sweet potatoes and the slightly crunchy topping make this casserole a favorite for Thanksgiving and Christmas. Best of all, you can prepare parts of it ahead of time, making holiday cooking a little easier.
When It Comes To The Boston Commons Market
Creamy and comforting: The sweet potatoes are mashed with butter, heavy cream, and brown sugar for a smooth, rich filling.
Delicious topping: The oatmeal streusel adds texture, while the marshmallows bring that classic holiday sweetness.
Perfect for the holidays: This casserole makes a wonderful addition to Thanksgiving or Christmas dinner.
Great for planning ahead: You can prepare the sweet potato filling in advance and finish assembling the casserole when you’re ready to bake.
Can I make Boston Market Sweet Potato Casserole Ahead of Time?
Yes! You can prepare the sweet potato filling a day ahead and refrigerate it in a covered container. When you’re ready to bake, transfer the filling to your baking dish and add the freshly prepared streusel topping.
Keep the marshmallows separate until the final few minutes of baking. If the filling is cold from the refrigerator, allow additional baking time as needed to heat it thoroughly.
Tips for the Best Sweet Potato Casserole
Use fresh sweet potatoes. They give the casserole a naturally sweet flavor and allow you to control the texture of the filling.
Mash until smooth. A potato masher works well, but an electric mixer can help create a creamier consistency. Avoid over-mixing.
Use cold butter for the streusel. This helps create small, crumbly pieces that add texture to the topping.
Watch the topping closely. If the streusel begins browning too quickly, loosely cover the dish with foil. Add the marshmallows toward the end so they don’t burn.
Let it rest before serving. Allow the casserole to sit for about 10 minutes after baking so the filling can settle.
More Sweet Recipes To Enjoy
If you loved this Boston Market Sweet Potato Casserole (Copycat), we recommend trying one of these sweet recipes next.
Holiday Recipes To Enjoy
This sweet potato casserole pairs well with the following recipes listed below.
We’d especially would love to know if you tried this recipe, tag us on Instagram or Facebook so we can see your beautiful dish.
Also, we would appreciate it if could give it a star rating below!
How To make It?
If you love sweet potato recipes for Thanksgiving, you’ll also enjoy our stovetop candied yams for another comforting holiday side.
Copycat Boston Market Sweet Potato Casserole
Equipment
- Oven
Ingredients
- 6 Large Sweet Potatoes; Washed.
- ½ Cup Heavy Cream
- 1 Stick Butter ½ Cup; unsalted
- ¼ Tsp. Kosher Salt
- ¾ Cup Dark Brown Sugar
- ¼ Tsp. Cinnamon
- 1 Tsp. Almond Extract
- ¼ Tsp. Nutmeg
- 1 Tsp. Molasses
- 2 Cups Mini Marshmallows
For the Oatmeal Streusel
- ¼ Cup Rolled Oats
- 4 Tbsp. Dark Brown Sugar
- 2 Tbsp. All-Purpose Flour
- 2 Tbsp. Cold Butter
- ¼ tsp. Ground Cinnamon
Instructions
- In a large stock pot, boil and the cook the potatoes until fork through. Or bake the sweet potatoes by rubbing vegetable oil on the outer layer and bake for 60-70 minutes at 400 degrees.
- Remove the sweet potatoes from the water and allow to cool. Once cooled, peel the skin, and place the sweet potatoes in a bowl. Mash with a potato masher. For ultra-silkiness, we recommend using an immersion blender to mash the sweet potatoes. While the potatoes are in the bowl or mixing stand, using an immersion blender or electric mixer, combine the heavy cream, butter, salt, brown sugar, cinnamon, molasses, and almond extract together. Mix until well combined. Pour the potato mixture in an 8×8 baking dish. Set aside.
- To prepare the oatmeal streusel: Using a food processor or a high-quality blender, add the oats, flour, cinnamon, brown sugar, and blend to combine. With a paring knife, cut the cold butter and the butter to the mixture. Use a fork to break down the butter. You will notice the mixture will form into small lumps, similar to pea-size bits.Sprinkle the oatmeal streusel over the sweet potato mixture and bake for 60-70 minutes at 350 degrees. Add the marshmallows and place back in oven for no more than 5 minutes. Let sit to cool for 10 minutes before serving. Enjoy!
Claudine Nagapoollay says
I would have given this a 4 out of 5 stars but it was so delicious. The 1 less star was because after 20 min in the oven on the middle rack it started burning at the top but this goes back to not all ovens are the same. Other than that… It’s great.
Mirlene says
Thank you very much Claudine. You are right, not all ovens are the same. Thank you for making the recipe, I am really glad that you like it.
Sandy @ Ginger and Scotch says
I love sweet potato casserole and it’s a great dish to delegate to my kids to make for Thanksgiving. Looking forward to making it with your oatmeal streusel as a topping.
Mirlene says
Thank you, Sandy
Jess says
Just when I thought sweet potato casserole could not get any better!!
Mirlene says
It does!
Cathleen says
Coming from Canada, sweet potato casserole is such a new concept to me, but I am loving the idea! I am going to try it out this year, thanks for the recipe 😉
Mirlene says
Thank you, Cathleen!
Sara Welch says
Served this for dinner tonight and it did not disappoint! Quick, easy, delicious and the perfect dish for fall!
Gail Montero says
Love the spices and molasses here that add extra layer of flavors!