featured 50213

Copycat Boston Market Sweet Potato Casserole Recipe

This Boston Market sweet potato casserole is sure to become a holiday staple. Silky mashed sweet potatoes are seasoned with warm spices, topped with melty marshmallows and a buttery brown sugar-oat crumble for a perfect balance of creamy and crunchy. Serve it as a Thanksgiving side or even as a decadent dessert — it consistently wins compliments at the table.

Someone is scooping sweet potato casserole out of a white casserole dish with a spoon.

Why I Love This Sweet Potato Casserole Recipe

I remember going to Boston Market with my grandmother and watching her always choose the sweet potato casserole. As a child I didn’t fully appreciate it, but later I rediscovered the dish and fell in love with its richness and comforting spice notes. This recipe captures that nostalgic restaurant flavor while staying simple to prepare at home.

The filling is smooth and buttery, brightened with cinnamon and nutmeg. The topping — a combination of brown sugar, oats, and chopped walnuts — bakes into a caramelized, slightly crisp layer that contrasts beautifully with the soft potatoes. Then marshmallows add that classic gooey, golden finish. Best of all, this casserole is a straightforward, make-ahead-friendly dish that frees you up on busy holiday days.

Whether served alongside roast turkey, glazed ham, or as a standalone sweet finish with a scoop of vanilla ice cream, this sweet potato casserole reliably steals the show.

A white plate full of sweet potato casserole on a white counter. A spoon rests on the plate.

Ingredients You’ll Need

  • 2 large sweet potatoes
  • 6 tablespoons butter, divided
  • 2 eggs
  • ½ cup heavy cream
  • ½ cup all-purpose flour
  • ½ cup walnuts, chopped (optional)
  • 1 cup rolled oats
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • 1 ½ cups brown sugar
  • 2 cups mini marshmallows

Walnuts, flour, cream, oats, mini marshmallows, butter, and brown sugar are in separate bowls. A large sweet potato is next to them on a white counter.

How To Make Boston Market Sweet Potato Casserole

Step 1: Bake the sweet potatoes

Preheat the oven to 350°F (175°C). Wrap the sweet potatoes in foil, place them on a baking sheet, and bake about 1 hour, or until a fork slides in easily. Allow them to cool enough to handle.

One large sweet potato partially wrapped in foil is on a white counter. Surrounding the potato are bowls of walnuts, oats, marshmallows, brown sugar, flour, cream, and two eggs.

Step 2: Mash the potatoes

Peel the skin away from the cooled potatoes and transfer the flesh to a large bowl. Mash with 4 tablespoons of butter until mostly smooth — a potato masher or a fork both work fine. A few small lumps lend a pleasing rustic texture.

A large white bowl full of mashed sweet potatoes with a pat of butter in the middle. Bowls full of walnuts, marshmallows, brown sugar, spices, flour, and cream surround the large bowl

Step 3: Complete the sweet potato mash

Stir in the eggs, 1 cup brown sugar, heavy cream, cinnamon, and nutmeg until the mixture is smooth and well combined. Taste and adjust spices or sweetness to your preference.

A large bowl of mashed sweet potatoes with spices on top on a white counter. Bowls of walnuts, flour, cream, 2 eggs, spices, and mini marshmallows surround the bowl.

Step 4: Transfer to a baking dish

Lightly coat a 9×13-inch baking dish with cooking spray. Spread the sweet potato mixture into the pan, smoothing the top with a spatula.

A white casserole dish is full of mashed sweet potatoes in an even layer. Bowls of marshmallows, oats, walnuts, flour, and cream surround the dish.

Step 5: Make the crumble

In a medium bowl combine the flour, remaining brown sugar, oats, and cinnamon. Cut in the remaining butter with a fork until the mixture forms coarse crumbs. Fold in the chopped walnuts if using.

An orange bowl full of oats, walnuts, cinnamon, and sugar. Small bowls of walnuts, oats, flour, brown sugar, and spices surround the bowl.

Step 6: Top the casserole

Sprinkle mini marshmallows evenly across the sweet potato layer. Crumble the oat-brown sugar mixture over the marshmallows so every bite has both gooey and crunchy elements.

A white casserole dish full of Boston Market Sweet Potato Casserole topped with oat crumble and mini marshmallows.

Step 7: Bake and serve

Bake the assembled casserole for 30–45 minutes, or until the marshmallows are golden and the crumble is caramelized. Serve warm straight from the oven.

A fully cooked sweet potato casserole in a white casserole dish.

Boston Market Sweet Potato Casserole FAQs

Can I use canned sweet potatoes instead of fresh?

Yes. Use unsweetened canned sweet potatoes (packed in water), drain them well, warm slightly, and mash smooth. Since they’re already cooked you can skip the baking step for the potatoes, but assemble and bake the casserole to caramelize the topping.

How do I make it taste like Boston Market’s?

Use generous cinnamon and nutmeg, keep a little texture in the mash, and finish with the marshmallow and oat crumble. Baking until the marshmallows are golden gives the signature flavor and texture people associate with the restaurant version.

Can I make this ahead of time?

Yes. Assemble up to two days ahead, cover tightly, and refrigerate. Bake before serving. Alternatively, bake completely, cool, refrigerate, and reheat at 350°F (175°C) for about 20 minutes.

Can I freeze the casserole?

Yes. Once baked and cooled, wrap tightly and freeze up to 2 months. Thaw overnight in the refrigerator before reheating. If freezing before baking, add marshmallows and crumble just before cooking for best texture.

How do I make it nut-free?

Omit the walnuts from the crumble. Replace with extra oats, crushed graham crackers, or pumpkin seeds for a similar crunch without nuts.

Can I make this without marshmallows?

Absolutely. Skip marshmallows and increase the oat crumble for a streusel-like topping that bakes into a crisp, buttery finish.

What should I serve with this casserole?

This sweet potato casserole pairs beautifully with roast turkey, glazed ham, meatloaf, stuffing, and classic Thanksgiving sides. It also complements pumpkin or pecan pie if served as part of your dessert spread.

Someone lifting a spoonful of sweet potato casserole from a white plate. A full casserole dish is in the background.

Other Holiday Copycat Recipes to Try

  • Velveeta broccoli casserole
  • Burger King Hershey sundae pie
  • Patti LaBelle’s sweet potato pie
  • Tini’s mac and cheese
  • Hilly’s pumpkin caramel pie

Yield:

Boston Market Sweet Potato Casserole

Someone is scooping sweet potato casserole out of a white casserole dish with a spoon.

This version recreates the classic flavors you love: creamy, spiced sweet potatoes topped with gooey marshmallows and a crunchy brown sugar-oat crumble.

Times

Prep Time: 20 minutes

Cook Time: 25 minutes (plus 1 hour to bake potatoes)

Total Time: about 1 hour 45 minutes

Ingredients

  • 2 large sweet potatoes
  • 6 tablespoons butter, divided
  • 2 eggs
  • ½ cup heavy cream
  • ½ cup all-purpose flour
  • ½ cup walnuts, chopped (optional)
  • 1 cup rolled oats
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • 1 ½ cups brown sugar
  • 2 cups mini marshmallows

Instructions

  1. Preheat oven to 350°F (175°C). Wrap sweet potatoes in foil, place on a baking sheet, and bake about 1 hour until fork-tender.
  2. Cool slightly, peel, and mash with 4 tablespoons butter until mostly smooth.
  3. Stir in eggs, 1 cup brown sugar, heavy cream, cinnamon, and nutmeg until well combined.
  4. Coat a 9×13-inch dish with cooking spray and spread the sweet potato mixture evenly.
  5. Make the crumble: combine flour, remaining brown sugar, oats, and cinnamon. Cut in remaining butter until crumbly; stir in walnuts if using.
  6. Top the sweet potatoes with mini marshmallows, then sprinkle the crumble over the top.
  7. Bake 30–45 minutes until marshmallows are golden and the crumble is caramelized. Serve warm.

Nutrition Information (per ½ cup)

Calories: 276 · Total Fat: 10.6g · Saturated Fat: 6.2g · Cholesterol: 59mg · Sodium: 83mg · Carbohydrates: 42.9g · Fiber: 2.1g · Sugar: 25.7g · Protein: 3.5g

© I’m Hungry For That

Cuisine: American / Category: Side

img 50213 13