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Boston Market Copycat Sweet Potato Casserole


Says serves 12 but for me it's more like good
I just had this from Boston Market, and I don't remember any rolled oats in the topping.

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Rate this recipe 3.7/5 (586 Votes)


  • Sweet Potatoes 3 1/2 - 4 pounds sweet potatoes, peeled and cut into 1” pieces
  • 4 tablespoons (1/2 stick) unsalted butter
  • 3/4 cup packed light brown sugar
  • 1/2 cup heavy cream
  • 1 teaspoon kosher salt
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Topping
  • 2 cups mini marshmallows
  • 1/2 cup flour
  • 4 tablespoons butter unsalted butter
  • 6 tablespoons packed light brown sugar
  • 1/4 cup old fashioned rolled oats
  • 1/4 teaspoon ground cinnamon


Cooking time 40mins
Adapted from


Step 1

Fill a large pot with sweet potato pieces and water. Bring to a boil over high heat. Cook until fork tender. Drain potatoes and place back into pot. Mash potatoes with a potato masher or blend with an electric mixer, until mostly smooth. Add remaining ingredients (except topping ingredients). Mix until combined. Preheat oven to 350°F. Grease an 8”x10” casserole dish (8x8 or 9x9 works too). Spoon sweet potatoes into casserole dish and smooth out. Sprinkle top of sweet potatoes with marshmallows. Melt butter in a medium microwave safe bowl. Add remaining ingredients. Mix with a fork. Sprinkle over top of casserole. Bake for 20-25 minutes until streusel is crisp and marshmallows are golden brown. Serve

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