Boston Market Sweet Potato Casserole

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Oct. 09, 2015

You can make this delicious Boston Market Sweet Potato Casserole at home. We start with fresh sweet potatoes and we bake them. We then mash them together, and mix them up with additional seasonings. On the top we add a wonderful oatmeal cookie crust. This recipe would make a great addition to your holidays.


Butter 4 Tablespoon
Fresh sweet potatoes 5 Pound
Eggs 2 Large , beaten
Salt 1 Teaspoon
Ground cinnamon 1 Teaspoon
Vanilla extract 1/2 Teaspoon
Ground nutmeg 1/2 Teaspoon
Dark brown sugar 1/2 Cup (8 tbs)
Heavy cream 1/4 Cup (4 tbs)
Nonstick cooking spray 2 Dash
Oatmeal cookie crust 2 Cup (32 tbs)
All purpose flour
Dark brown sugar 1 Cup (16 tbs)
Salt 1/4 Teaspoon
Quick cooking oats
Ground cinnamon 1/2 Teaspoon
Butter 1/4 Pound (at room temperature)
Miniature marshmallows 2 Cup (32 tbs)



Preheat the oven to 350 degrees F.



Wrap sweet potatoes in foil, place them on a baking sheet, and bake for about 1 hour.

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.

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.

For Oatmeal Cookie Crust – Combine the flour, brown sugar, salt, oats, and cinnamon in a medium bowl and stir together well.

Stir in the butter with a fork until you have a crumbly mixture.

Lightly coat a baking pan with cooking spray.

Spreading 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.



Slice and serve.



Recipe Summary

Difficulty Level: Medium
Cook Time: 105 Minutes
Ready In: 105 Minutes
Servings: 20