Our go-to dish for candied sweet potatoes is the Boston Market Sweet Potato Casserole (copycat). It’s either travel a long way or try this recipe for a holiday tradition if you don’t live near a Boston Market.
You can make a wonderful sweet potato casserole at any time of the year if you put in the work. An oatmeal cookie-like crust, marshmallow fluff, and the sweet and salty sweet-potato base brings together savory flavors to make a mouthwatering dish. Once you’ve gotten a hold of this dish, it will be difficult to put it down.
When It Comes To The Boston Commons Market
Though Arthur Cores and Steven Kolow, the company’s founders, were native Bostonians, Boston Market isn’t only a local institution in the city of Boston. It is a well-known chain that serves some savory dishes throughout the Northeastern and some Midwestern states.
These fast-casual locations serves chicken rotisserie, along with other meats and sides. The idea was to provide quick, healthful meals prepared from fresh ingredients at pricing comparable to those of typical fast-food chains.
The First Boston Market
The first Boston Chicken restaurant was launched by the company’s founders in 1985. Because of the exposure from the Boston Globe and the long wait outside the door, the business was a big success.
After a few ownership changes, the company had 217 locations around the nation by the end of 1992. It was renamed Boston Market in 1995 when it started selling goods other than chicken. By the beginning of 2018, the firm had 450 locations spread over twenty-eight states.
Believe it or not, sweet potato casserole is not what Boston Market was originally known for. Rotisserie chicken was actually their “flagship” dish.
Why Sweet Potatoes?
Although sweet potatoes are traditionally served during Thanksgiving, they are packed with nutrients that make them a healthy choice all year long to consume.
The reality is that they are not potatoes. They are naturally delicious roots that are part of the morning glory family.
Unbeknownst to most, these vegetables had been cultivated in Peru as early as 750 B.C. When Christopher Columbus stumbled into the Americas in 1492, he was introduced to the cultivation of this root vegetable by the Native Americans.
Sweet potatoes are available in a plethora of varieties. Some have skin that is white or cream in hue.
Others are bright colors such as yellow, crimson, or purple. The “Covington” variety is the one that you’re most likely to come across in the shop. The fruit has a pink exterior and brilliant orange flesh within.
Despite the fact that yams and sweet potatoes seem similar, a genuine yam is a tuber vegetable, similar to an ordinary potato.
Packed Full Of Vitamins And Minerals
Just one sweet potato provides 400 percent of the vitamin A that you need each day in your diet.
This is extremely beneficial for the health of your eyes as well as your immune system, which serves as your body’s protection against pathogens. It is also beneficial to your reproductive system as well as organs such as your heart and kidneys.
Sweet potatoes are high in the following nutrients:
- B vitamins
- Vitamin C
- Vitamin D
- Calcium
- Iron
- Magnesium
- Phosphorus
- Potassium
- Thiamin\Zinc
Sweet potatoes get their vibrant color from naturally occurring chemicals known as carotenoids. Carotenoids are also antioxidants, which means that they have the ability to protect your cells from harm that can occur on a daily basis.
How to Make Boston Market Sweet Potato Casserole
Ingredients
5-6 Large Sweet Potatoes; Washed.
½ Cup Heavy Cream
1 Stick Butter (½ Cup); unsalted
¼ Tsp. Kosher Salt
¾ Cup Dark Brown Sugar
1 Tsp. Molasses
¼ Tsp. Cinnamon
1 Tsp. Vanilla Extract
¼ Tsp. Nutmeg
2 Cups Mini Marshmallows
For the Oatmeal Streusel
¼ Cup Rolled Oats (grind)
4 Tbsp. Dark Brown Sugar
2 Tbsp. All-Purpose Flour
2 Tbsp. Cold Butter
¼ Cup Ground Cinnamon
Baking Directions
Watch the video and follow the step-by-step picture guide below where we walk you through every step of this Boston Market Sweet Potato Casserole recipe.
It is always helpful to have a visual, and we’ve put our guides to motion our cooking show on our YouTube channels here and here.
To begin…
- 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, vanilla extract, and molasses 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. As soon as the casserole is removed from the oven, spread the marshmallows on top and placed back in the oven for no more than 5 more minutes. Let sit to cool for 10 minutes before serving. Enjoy!
USE MINI OR LARGE MARSHMALLOWS
We definitely recommend that you use mini marshmallows. Large marshmallows are too big for this Boston Market Sweet Potato Casserole or any sweet potato casseroles for that matter. You also risk of the marshmallows burning when baking.
If you only have large marshmallows at home, we recommend you cutting them down to smaller pieces for the topping.
CAN I USE CANNED SWEET POTATOES/YAMS?
Yes, you can use canned sweet potatoes, but you will also lose out on the flavor. Can goods do have preservatives that may alter the flavors. We highly recommend sticking to only using raw sweet potatoes as it is best for consistency and flavor.
If using canned sweet potatoes, be sure to drain the potatoes / yams first and proceed with mixing the ingredients together and pouring the mixture into a casserole dish for baking.
HOW TO STORE AND REHEAT
We cannot imagine you having some left; however, if you do, you can store the leftovers in the fridge for up to 4 days. When ready to eat, reheat your Boston Market Sweet Potato Casserole in the microwave in 30-second increments until warmed through.
If you want to reheat a large portion at one time, place the casserole dish into a preheated oven at 350 degrees Fahrenheit until heated through. But pay close attention if the marshmallows are on top to prevent them from burning, as they will heat up much quicker.
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 if could give it a star rating below!
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 Cup 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!