This Boston Market sweet potato casserole is destined to become a holiday staple. Smooth, creamy sweet potatoes are topped with gooey mini marshmallows and a brown sugar–oat crumble that melts in your mouth. Serve it as a Thanksgiving side or as a comforting dessert — either way it’s sure to be a table favorite. I’ve recreated many restaurant classics for holiday menus, and this version captures that familiar, comforting flavor with simple, reliable ingredients and techniques.
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Why I Love This Sweet Potato Casserole Recipe
I remember going to Boston Market with my grandmother; she always ordered the sweet potato casserole. As a child I preferred other dishes, but returning to this casserole as an adult revealed its depth: rich, buttery sweet potatoes balanced by warm spices and a crunchy-sweet topping. It’s comfort food that feels both nostalgic and special.
Since then I’ve focused on recipes that recreate that familiar taste, and this casserole captures it: a smooth, lightly spiced filling and a brown sugar–oat crumble finished with toasted marshmallows. The result is restaurant-style flavor with straightforward home-cooking techniques.
The filling is silky and properly seasoned with cinnamon and nutmeg, while the topping adds caramelized sweetness and a slight crunch. Every spoonful is warm, comforting, and perfectly suited to holiday meals.
It’s also an easy dish to prepare ahead of time: bake the potatoes, combine the filling, and assemble the casserole so you can bake it when guests arrive. It saves oven time and stress on busy holiday days.
Whether served next to turkey and stuffing or finished with a scoop of vanilla ice cream, this casserole stands out as both a side and a dessert.
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, divided
- 2 cups mini marshmallows
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.
Step 2: Mash the potatoes
Let the potatoes cool until you can handle them. Remove the foil and slip off the skins. Place the flesh in a large bowl and mash with 4 tablespoons of butter until mostly smooth; a few small lumps are fine for texture.
Step 3: Complete the sweet potato mash
Stir in the eggs, cinnamon, nutmeg, 1 cup brown sugar, and the heavy cream. Mix until the filling is smooth and evenly seasoned.
Step 4: Transfer to a Baking dish
Lightly spray a 9×13-inch baking dish. Spread the sweet potato mixture into the dish and smooth the top with a spatula.
Step 5: Make the crumble
In a medium bowl combine the flour, remaining brown sugar, oats, and cinnamon. Cut or mix in the remaining butter with a fork until the mixture forms coarse crumbs. Stir in chopped walnuts if using.
Step 6: Top the casserole
Scatter the mini marshmallows evenly over the sweet potato layer, then sprinkle the oat-brown sugar crumble on top. Cover the surface completely so each bite has both gooey marshmallow and crunchy topping.
Step 7: Bake and serve
Bake the assembled casserole for 30–45 minutes, until the marshmallows are golden and the crumble is caramelized. Serve warm straight from the oven.
Boston Market Sweet Potato Casserole FAQS
Can I use canned sweet potatoes instead of fresh?
Yes. Use unsweetened canned sweet potatoes packed in water (not syrup). Drain, warm slightly, and mash until smooth. Since they are pre-cooked you can skip baking the whole potatoes and proceed to mixing and assembling the casserole.
How do I make it taste exactly like Boston Market’s?
Focus on warm spices and texture: use cinnamon and nutmeg, and avoid over-mashing so small chunks remain. Toast the marshmallows and crumble until golden for that recognizable, slightly caramelized finish.
Can I make this sweet potato casserole ahead of time?
Yes. Assemble up to two days in advance, cover tightly, and refrigerate. Bake before serving. Alternatively, bake fully, cool, refrigerate, and reheat at 350°F (175°C) about 20 minutes before serving.
Can I freeze sweet potato casserole?
Yes. Freeze baked and cooled casserole in foil or an airtight container for up to 2 months. Thaw overnight in the fridge before reheating. If freezing before baking, add marshmallows and topping just before baking to preserve texture.
How do I make this casserole nut-free?
Omit the walnuts and replace them with extra oats, crushed graham crackers, or pumpkin seeds for crunch if needed for allergy considerations.
Can I make this casserole without marshmallows?
Yes. Skip the marshmallows and double the oat crumble. The topping will bake into a buttery, crisp streusel-like layer that is equally satisfying.
What should I serve with Boston Market Sweet Potato Casserole?
It pairs beautifully with roast turkey, glazed ham, or hearty mains like meatloaf. It also complements traditional sides and desserts such as cranberry sauce, pumpkin pie, or pecan pie — a sweet, comforting counterpoint to savory holiday dishes.
Holiday Copycat Recipes To Try Next
- Velveeta broccoli casserole
- Burger King Hershey sundae pie
- Patti LaBelle’s sweet potato pie
- Tini’s mac and cheese
- Hilly’s pumpkin caramel pie
Boston Market Sweet Potato Casserole
This Boston Market sweet potato casserole features creamy, well-spiced sweet potatoes topped with toasted mini marshmallows and a buttery brown sugar–oat crumble. Simple to prepare and perfect for holiday gatherings.
20 minutes
25 minutes
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, divided
- 2 cups mini marshmallows
Instructions
- Preheat the oven to 350°F (175°C). Wrap sweet potatoes in foil, place on a baking sheet, and bake about 1 hour or until tender.
- Cool enough to handle, remove skins, and place flesh in a large bowl. Mash with 4 tablespoons butter until mostly smooth.
- Add eggs, cinnamon, nutmeg, 1 cup brown sugar, and heavy cream. Mix until combined.
- Lightly coat a 9×13-inch baking dish with cooking spray and spread the sweet potato mixture evenly.
- In a medium bowl, combine flour, remaining brown sugar, oats, and cinnamon. Cut in remaining butter until crumbly; stir in walnuts if using.
- Top the sweet potato layer with mini marshmallows, then sprinkle the oat crumble evenly over the top.
- Bake 30–45 minutes, until marshmallows are golden and the crumble is set. Serve warm.
Nutrition Information:
Serving Size:
½ cup
Amount Per Serving:
Calories: 276Total Fat: 10.6gSaturated Fat: 6.2gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 59mgSodium: 83mgCarbohydrates: 42.9gFiber: 2.1gSugar: 25.7gProtein: 3.5g