Boston Market Sweet Potato Casserole

Boston Market Sweet Potato Casserole has to be one of my favorite ways to make candied sweet potatoes. Now, if you don’t live near a Boston Market restaurant, you can either drive really far, or make your own CopyKat recipe for these holiday favorites.

Sweet Potato Casserole just like the Boston Market

You don’t have to buy these from a restaurant. To make these, with a little bit of elbow grease, you can have a great-tasting sweet potato casserole any time of the year. This sweet potato recipe combines a thick oatmeal cookie–like crust, fluffy melting marshmallows, and a sweet and savory potato layer. It is really hard to resist this dish.

We are going to make this whole thing from scratch. Don’t let the idea of cooking from scratch intimidate you. It is easy to do, and you can even watch the video to see how it is done. But if you don’t want to bake your sweet potatoes, you can buy cans of pureed sweet potatoes, both work equally well.

Make Ahead Notes

If you want to make this ahead of time, I suggest you bake this fully, and then reheat the 2nd day in the oven. The raw eggs in this dish make this undesirable to mix ahead 1 day and to bake the second day.

Boston Market Sweet Potato Casserole

  • Author:
  • Recipe Type: Casserole Recipes, Copycat Restaurant Recipes, CopyKat Recipes, Featured, Video, Holiday Recipes
  • Prep time:20 minutes
  • Cook time:1 hour, 30 minutes
  • Serves: 10
Boston Market Sweet Potato Casserole

You can make Boston Market Sweet potato casserole just like they do. This thick oatmeal cookie-like crust resting on the top of wonderfully spiced sweet potatoes can be made in your own kitchen.


  • Casserole
  • 4 1/2 to 5 pounds fresh sweet potatoes (yams) or 2 (40-ounce) cans sweet potatoes (yams)
  • 4 tablespoons (1/2 stick) butter
  • 2 large eggs, lightly beaten
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup dark brown sugar
  • 1/4 cup heavy cream
  • Nonstick cooking spray
  • Oatmeal Cookie Crust
  • 1/2 cup all-purpose flour
  • 1 cup dark brown sugar
  • 1/4 teaspoon salt
  • 1 cup quick-cooking oats
  • 1/2 teaspoon ground cinnamon
  • 1/4 pound (1 stick) butter, at room temperature
  • 2 cups miniature marshmallows



Preheat the oven to 350 degrees F. Wrap sweet potatoes in foil, place them on a baking sheet, and bake for about 1 hour. After 1 hour, test by piercing with a fork; if you can pierce them easily, they are done baking. If not, bake them a little longer and test again. 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. If using canned sweet potatoes, skip the baking. Just open the cans and drain off the syrup.

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.

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.

If you had turned off the oven, heat it again to 350 degrees F. Lightly coat a 9 x 13-inch 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 minute

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  • Drea

    Came out awesome!

  • kat

    Can i freeze this recipe?

    • Stephanie Manley

      Before or after you cook it? I am not a large fan of freezing this dish. After it is baked I find the crumb topping will get soft. Does it work, yes. Is it the way I like it, no.

  • Mary Lou Moench

    I made this for Thanksgiving this year ….. i just got told that i WILL be making this for Christmas, too. Family members that usually skip the sweet potatoes loved this :)

    • Stephanie Manley

      Wow, that’s a nice compliment when your family says you need to make it. Kudos to you for giving your family something they wanted.

  • chrisd

    My niece made it for Thanksgiving, It was dessert. It’s like a desconstructed sweet potato pie. Wonderful! Delicious! Thank you!

    • Stephanie Manley

      I am very happy you enjoyed the recipe.

  • Golden

    Your recipe is right on, especially the crust! Thank you so much for sharing! I used to use Ina Garten’s Smashed Sweet Potato recipe, but it’s more savory than Boston Market’s. The Oatmeal Cookie Crust is perfect. The baking of the sweet potatoes can be done the night before and so can the Oatmeal Cookie Crust (set aside in a plastic zip top bag in the fridge).

  • Eve

    Hi. Just one to say tha I love sweet potato casserole and even more the one from Boston market. I followed this recipe and in addition I used some other of my favorite ingredients to give a extra flavor. I read that some people said that this recipe does not taste exactly the same. That have something missing. Guess what I followed the recipe and I thought the same but there is really something missing. I add a little of lemon extract to the recipe also some granulated sugar as well. And that was what was left. At least the sugar. I love sweets so I tried adding those other ingredients and love it. Now I can say it really taste like Boston market sweet potato casserole. Love it.

  • Lulu

    Have you ever made this the day before serving?

    • Stephanie Manley

      I have not made this the day before. I have made this, and reheated it later. It worked well. It isn’t quite as good as it is the first day. The crust softens slightly.

  • Angela

    Can I make this a day ahead and just add the marshmallows and streusel when I bake

    • Stephanie Manley

      I have not made this the day before. I have made this, and reheated it later. It worked well. It isn’t quite as good as it is the first day. The crust softens slightly. You may want to try to give this a try.

  • Kendra

    I’ve made this every year for the past several years and it’s my mother’s favorite dish. She always asks me to make “those sweet potatoes that taste like dessert.” Making it again this year. Thanks!

    • Stephanie Manley

      Excellent! I am so glad you have had great luck with this recipe.

  • Cristina

    I have been using this recipe for the past couple of Thanksgivings. Everyone absolutely loves it! Thank you so much for sharing. I was wondering if making it from the can tastes just as good? Can you tell the difference?

    • Stephanie Manley

      I have done it both ways. I think there are enough other ingredients in there, it doesn’t make much of a difference in taste. I like the texture better when you use the fresh sweet potatoes.

  • DLC

    Is the struesel crunchy like BM?

    • Stephanie Manley

      Yes, it is.

  • renee

    I plan on making this recipe for this years Thanksgiving. Im hoping it comes out just as good as it sounds. Thank you for sharing.. seems pretty easy…

    • Stephanie Manley

      It’s pretty tasty, and definitely easy to make.

  • Bzimmerman28

    Hello! Making this for the first time, for my first time hosting thanksgiving, how can I prepare ahead of time?! Please help :)

    • Stephanie Manley

      You could put everything ahead of time, and then bake when you need to. Or you could bake it off completely, and reheat just before serving.

  • Kim Beaulieu of Cravings of a

    This looks so good. I can’t wait to try this one.

    • Stephanie Manley

      Thank you very much lady!

  • marye audet

    OMG – I love their sweet potatoes! I’d rather have this than dessert!

    • Stephanie Manley

      Thee potatoes are dessert 😉

  • Heather

    We love this recipe, but I was wondering if anyone knows if I can make it a couple of weeks ahead and freeze it, just so I don’t have as much stress surrounding Thanksgiving? Thanks!

    • Stephanie Manley

      I think everything but the topping would work ok.

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  • Amanda

    Quick question. The video says 1 16oz can of puree, and the recipe says 2 40 oz cans. Which is it? Thanks!

  • mayceegreene

    The word “casserole” usually strikes fear in me (and my thighs), but
    this sounds decadent while allowing me to maintain my current pants
    size. Home run!
    Kiwi fruit Green & Gold

  • LaDonna Arcona

    2nd year and 4th holiday I have made this and it is always a huge hit. This last time I was in a hurry and forgot to put the heavy cream in it and the marshmellows were left off and my family loved it more.

    • Stephanie

      I am glad to hear your family liked it 😉 It is always wonderful when you make changes to a recipe and you like them. I think changing recipes is a wonderful thing about cooking from scratch.

    • Stephanie Manley

      Awesome. I am glad you enjoyed it.

  • natkbrown

    Is it ok to use light brown sugar instead of dark? What is the difference

    • stephaniemanley

      Either are fine. It is my personal preference to go with the dark.

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  • Fmwill77

    Boston Market uses molasses, but I don’t see that listed in the ingredients..?

    • stephaniemanley

      I did not use molasses in this recipe. I think the over all flavor is pretty close.

      • d’sheila

        brown sugar already has molasses…mollases is what makes the dark brown sugar dark

  • Yamilka

    What purée did you use?

    • Stephanie

      Sweet potato.

    • stephaniemanley

      Sweet potato.

  • dexitz

    Does anyone know if it is possible to make this recipe a day or two before Thanksgiving? I only have a single oven so I’m only looking to reheat it in the oven come turkey day, not actually cook it that day. Thanks!

    • Stephanie

      You could possibly do this, I would wait to put the topping on that day and not put it on early. I think the topping could get a little weepy if you do it too early.

    • stephaniemanley

      I think this should work out well.

  • alesandra

    This was soooooooo delicious. this is my recepe to make sweet potatoe cassarole. Thank you so much I loved it!!!!

  • Kelly

    I LOVE this recipe. Boston Market sweet potato is my favorite so I was so excited to make it myself and thank God it came out amazing. Based on reading the comments below, I changed a few things but not by much. I used 5 pounds of regular sweet potatoes, not mixed with puree. For the nutmeg, I added a little less than 1/4 tsp instead of 1/2 (I don’t want it to be spicy). I also added about 3/4 cup of brown sugar instead of 1/2 a cup. Lastly, I put the oatmeal topping on the casserole first, then the marshmallows. It comes out delicious. It’s always a favorite at social events! Thanks for the recipe :)

  • turtle2778

    I have never eaten at Boston Market and dont really even like sweet potatoes, but after looking at this recipe I totally want to try this. It looks delicious

    • stephaniemanley

      I hope you gave the recipe a try.

  • Jertharra Hunt

    THIS WAS AWESOME!!! This recipe taste better than Boston Market recipe

  • Anonymous

    This is SOOOOO GOOOOOD!!

  • Rudy2

    Does this take a quarter of a CUP of butter (like the list says) or a quarter of a STICK (like the text says)?

    • Stephanie

      I made a typo, it is a quarter of a cup. Thanks for catching that!

  • Shannon

    In the past I have made this but a little different. For the topping I ground up the oatmeal into a powder. Using the same butter, cinnamon, sugar and flour. Put that on the top (no marshmallows yet) and baked for a long time- I think it was an hour and half or 2 hours at 325. Then once the top looks done, take it out and put the marshmallows on top. They will melt a bit from the heat.

  • debbie

    What temperature?

  • DaBigRican

    I’m confused. You say to use 4 1/2 to 5lbs sweet potato or 5 cans puree yet you used 1 can WITH the fresh potatoes. I have exactly 5lbs of potatoes. Do I still use the 1 can of puree? Does the puree contain something extra for flavor? Let me know. Thank You.

    • Stephanie Manley

      You need a total of 5 pounds. It can be 5 pounds of puree, or 5 pounds of fresh, or any combination of the two. I liked using the mixture, I personally think it adds a little extra to the flavor, but it is completely not necessary.

  • nicole

    How many does the original recipe serve, and does it freeze well?

    • Stephanie Manley

      It makes quite a bit, I think 10-12 people could easily eat off of this dish. I don’t know if it freezes well.

  • bmd

    I think at the restaurant the marshmallows are actually on top, not the streusel, but not sure how much that makes a difference. I will still be trying this for the holiday this week. Hope it’s as good as the original!

    • Gibby

      They are put on top typically. And then placed back in the oven to melt and brown them.

  • kissa

    This is not Boston market yams

  • Tracy Garman Conrad

    I made this last night for 25 guests. OMG! This is the best sweet potato casserole I’ve ever eated. Normally, I take a spoonful just because it’s the holiday and you have to…but tonight, people kept going back for more and more of THIS! The flavor were spot on and the streusel was delicious!!! Everyone thought it was amazing…kids included!

    • hrs24

      did you have to adjust the amounts of each ingredient when making it for 25 guests? if yes, what amounts did you use? i have to make this dish for 25 this weekend, would love your help! :)

      • Stephanie Manley

        I think you could just double the recipe and cook it in two different pans.

    • Stephanie Manley

      I am so happy you enjoyed this dish, I am glad everyone enjoyed this dish.

  • Jackers77

    2nd paragraph…….

    “Add 1/2 cup dark brown sugar and heavy cream to sweet potatoes and mix in brown sugar and heavy cream.”

  • Anon

    I find that I needed a lot more brown sugar than the recipe calls for to make it taste exactly like boston market’s potatos. But OMG it is soo delicious when you get it right!!

    • hrs24

      how much brown sugar did you end up using?

  • Nomames

    I loved it except the nutmeg gave it a spicier flavor than Boston Market’s. Overall, it’s a great recipe!

    • Stephanie

      Sometimes nutmeg can vary in its heat. Sometimes it is a good idea to try out your spices before adding them to a recipe. I know I have made things way to hot by adding red pepper flakes.

    • Gibby

      I believe Boston market uses allspice as opposed to Nutmeg.

  • sajid Ayaan

    this recipe will helpful for cooking site and useles to short term recipe.this recipe is helpful for short term cooking.

  • Mr. Cheap-date

    this recipe is great!! its like sweep potato pie on steroids with crystal meth sprinkled on the top! I became “the man” when i brought over this dish… and its just as good hot at it is cold…

    • Sdigi1

      lol I love your analogy

    • Sdigi1

      lol I love your analogy

    • Stephanie Manley

      I never heard it put quite like that 😉 I am glad you were “the man” when you brought this over.

  • Cmo60440

    Mash sweet potatoes together with 1/4 stick of butter using a blender, or hand masher. Process sweet potatoes until they are mostly smooth. Add in 2 eggs, 1 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon nutmeg, and 1/2 teaspoon vanilla and blend until you have a uniform mixture. Add 1/2 cup dark brown sugar and heavy heavy cream to sweet potatoes and mix in brown sugar and heavy cream. THERE IT IS RIGHT THERE<<<<<<<<<

  • Prom Queen

    I tried this recipe, and I thought it was great. I wanted to prepare everything ahead of time for my christmas meal, and this recipe was definitely a keeper. I just used cooked sweet potatoes. Thanks for the video.

  • imsmayer

    Just made the recpie and discovered I forgot to add the heavy cream. Re-read the instructions to find it wasn’t included – LOL! Please update your instructions :)

    • Stephanie Manley

      It was covered in the second paragraph.