Copycat Boston Market Sweet Potato Casserole
Ingredients
For the Sweet Potatoes
- 3 1/2 pounds sweet potatoes, peeled and cut into 1-inch pieces
- 1/2 stick unsalted butter
- 3/4 cup packed light brown sugar
- 1/2 cup heavy cream
- 1 tsp salt
- 1 tbsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
For the Topping
- 2 cups mini marshmallows
- 1/2 cup flour
- 1/2 cup pecans, crushed, optional
- 4 tbsp unsalted butter
- 6 tbsp packed light brown sugar
- 1/4 cup old fashioned rolled oats
- 1/4 tsp ground cinnamon
Instructions
For the Potatoes
- Fill a large pot with the sweet potato pieces and water. Bring to a boil over high heat, and cook until fork-tender. This will take about an hour. Drain the potatoes and place them back into the pot. Mash the potatoes with a potato masher or blend with an electric mixer until mostly smooth. Add the remaining ingredients (except the topping ingredients). Mix until combined.
- Preheat oven to 350°F. Grease an 8”x10” casserole dish (8x8 or 9x9 works too). Spoon the sweet potatoes into the casserole dish and smooth out them. Sprinkle the top of sweet potatoes with marshmallows.
For the Topping
- Melt the butter in a medium microwave-safe bowl. Add the remaining topping ingredients. Mix with a fork. Sprinkle over top of casserole.
- Bake the sweet potato casserole for 20-25 minutes until the topping is crisp and the marshmallows are golden brown.
Notes
- You can use any nuts you prefer, or omit them completely.