Boston Market Copycat Sweet Potato Casserole

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

Photo by Louise H.

PREP TIME

--

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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