Boston Market Sweet Potato Casserole + Video

Boston Market Sweet Potato Casserole is one side dish that absolutely steals the show. Check out my video in this post just to see how outstanding it looks! Lusciously creamy with a decadent streusel topping, it’s seasoned with spices that just scream “holiday.” But rest assured – you can make this delicious, marshmallow-topped Boston Market sweet potatoes recipe any day, any time, anywhere! 

Boston Market Sweet Potato Casserole

This copycat Boston Market sweet potato recipe combines a rich sweet potato mixture with brown sugar streusel topping and mini marshmallows. It’s popular for a good reason!

It’s always popular, along with my Sausage Cranberry Apple Stuffing, for a Thanksgiving meal that’s sure to please all of your guests. And don’t forget the Cranberry Sauce!

Slow cooked, air fried, layered into a cheesecake… It’s no secret that I love sweet potatoes! I hope that one of my recipes can make their way onto your table this holiday season!

Difference Between Sweet Potatoes and Yams

Even though you will see labels for yams and sweet potatoes, what you find at the grocery store is typically two different varieties of sweet potato.

One will have lighter skin and pale yellow flesh, while the other will have darker skin with deep orange flesh.

Either will work just fine in this southern sweet potato casserole.

Making Sweet Potato Casserole With Marshmallows

1. Cook the potatoes.
   Start by boiling the sweet potatoes until you can easily pierce them with a fork. Then place them into a colander in the sink to drain the water out.
   
2. Add back to the cooking pot.
   The heat from the pot will help absorb any excess water. Then add and mix in the sugar, butter, cream, and spices until everything is creamy and smooth.
   
3. Transfer to baking dish and bake!
   Then, smooth the sweet potato mixture into a greased baking dish and top with marshmallow and streusel.
   
   Bake until the top is golden and crispy. It’s that simple!

Ingredient Notes & Substitutes

• Sweet Potatoes – The small and medium sized spuds tend to be the sweetest, so keep an eye out for ones around that size with little to no blemishes.
  
  Larger potatoes are usually starchier – and that’s not what we want! 
  
• Light Brown Sugar – Brown sugar melds with the flavors of sweet potatoes much better than white granulated sugar.
  
  Its deep, molasses-like sweetness is so incredible in this buttery, creamy casserole! Dark brown sugar works as well.
  
• Heavy Cream – For that characteristic creaminess! Half and half or whole milk could work, too, but won’t add quite the same texture.
  
• Ground Cinnamon & Nutmeg – I can almost smell and taste these seasonings just by thinking about them!!
  
  As far as substitutes go, your best options are allspice and cloves. Both are well suited for these colder months – they’ll warm you right up!
  
• Mini Marshmallows – And I do mean mini, please!
  
  Smaller marshmallows will toast and fluff up just fine, while larger ones will give you more of a droopy, sticky mess. 
  
• Old Fashioned Rolled Oats – Our streusel is built on these tasty grains. It’s like an oatmeal cookie!
  
  Don’t use instant oats – they’re over-processed, thin, and will make the casserole mushy. 
  
• Nuts or not, Boston Market Sweet Potato Casserole hits the spot!
  Substitute chopped pecans for rolled oats, or use a mix of both!
  
• Double the recipe to feed a crowd!
  You can easily double the sweet potato casserole recipe if needed.
  
  Bake it in two separate 9×13-inch casseroles dishes, or a 4 quart casserole dish, so it doesn’t bubble over.

Tips For A Perfect Copycat Boston Market Sweet Potatoes Recipe!

• Make It Dairy Free – The heavy cream can be substituted with coconut cream (the thick, creamy portion found at the top of full-fat coconut milk) or a plant-based milk.
  
  Swap out the butter with plain ol’ margarine or another plant based butter substitute! 
  
• Can You Use Canned Sweet Potatoes? You absolutely can! Just drain them, rinse the syrup off, and mash them up.
  
  You’ll need 8 cups of mashed sweet potatoes for this Boston Market sweet potatoes recipe. 
  
• Cook The Potatoes All The Way Through – Undercooked potatoes will totally sabotage your casserole!
  
  Be sure to bake them until they’re fork tender – trust me, everyone would rather wait a couple of extra minutes for a super creamy casserole than get a lumpy, starchy mess earlier.
  
• Try Frozen Potatoes! You can find sweet potatoes pre-skinned and cubed among the frozen veggies at the grocery store.
  
  If you can snag them, do it! Those will be the ripest and sweetest potatoes around. Let them thaw in the fridge and then come to room temperature before using.

Prep Ahead Instructions

Because we’re not using eggs, this recipe is completely safe to prepare up to 3 days ahead of time! Talk about convenient!

Boil and mash your sweet potatoes the day before baking.

Season and store in the dish, either with a lid or tightly wrapped in plastic or foil, and refrigerate until a couple of hours before baking. 

Set the dish out to come to room temperature before adding the streusel and marshmallows. Then, bake as usual!

This will really cut down on time and work for you on the day of!

If you’re making multiple portions and doubling up this sweet potato casserole with marshmallows, then I recommend doing so in two separate casserole dishes or using a larger 4-quart dish so that it doesn’t bubble over.

Storing and Reheating Sweet Potato Casserole With Marshmallows

I can’t imagine you’ll have any leftovers! But if you do, then you’ll want to keep this covered and chilled for up to 5 days. 

You can reheat your Boston Market sweet potato casserole in the oven at 350°F or give individual portions a few 30-second trips in the microwave.

Boston Market Sweet Potato Casserole FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Originally published November 2013, updated and republished November 2022.

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