Boston Market Sweet Potato Casserole is a creamy sweet potato side dish with marshmallows and streusel. It’s the perfect side for holidays, or any day that ends with Y!
Boston Market Sweet Potato Casserole
This copycat Boston Market sweet potato casserole combines a rich sweet potato mixture with brown sugar streusel topping and mini marshmallows. It’s popular for a good reason!
To see this sweet potato side dish made from start to finish, watch the video! Look for it in the recipe card, at the bottom of this post.
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
- 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.
- 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.
- 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!
Boston Market Sweet Potato Casserole Recipe Notes
- Cook potatoes all the way through.
It’s easy to feel rushed when cooking a holiday meal, but it’s important that the sweet potatoes are fork-tender. Otherwise, you won’t get the perfectly smooth and creamy sweet potatoes you’re looking for.
- Heavy cream substitute: Half and half or regular milk can be used instead of cream, though the consistency may be a bit thinner.
- 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.
Make Ahead Instructions
Prepare the sweet potato casserole base up to 2 days ahead of serving, but don’t bake it! Just cook the sweet potato mixture and place it in your baking dish.
Be sure to cover the casserole dish with plastic wrap or foil, so the potatoes don’t dry out. Then, bring it to room temperature the day of, add the marshmallows and streusel topping, and bake.
Boston Market Sweet Potato Casserole FAQ
How long do leftover sweet potatoes last?
If you store it covered and in the refrigerator, sweet potato casserole should keep for up to 5 days. Reheat in the oven at 350°F, or microwave on medium-high power until warmed through.
Can I use canned sweet potatoes instead?
I have not used canned, but some of our TSRI readers make it this way! Be sure to drain and rinse them well to remove the syrup so they aren’t too sweet. Start by mashing them until you have the desired amount.
I don’t have an exact conversion for number of cans, but you will need about 8 cups mashed sweet potatoes to make this copycat Boston Market sweet potato casserole.
How do I make Boston Market sweet potato casserole dairy free?
Butter substitute: To make a dairy free sweet potato side dish, simply replace the butter with margarine, or use vegan baking sticks for easier measuring.
Heavy cream substitute: Coconut cream will give you the closest consistency to heavy cream. It’s the thick portion that sits at the top of a can of full-fat coconut milk.
Some stores carry coconut cream by itself, or try a refrigerated dairy-free heavy cream substitute. In a pinch, use any plant-based milk.
With love, from our simple kitchen to yours.
Other Popular and Easy Holiday Sides
Boston Market Sweet Potato Casserole + Video
- 4 pounds sweet potatoes, peeled and cut into 1” pieces
- 4 tablespoons unsalted butter, 1/2 stick
- 3/4 cup packed light brown sugar
- 1/2 cup heavy cream
- 1 teaspoon kosher salt
- 1 tablespoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 cups mini marshmallows
- 1/2 cup all-purpose flour
- 4 tablespoons unsalted butter
- 6 tablespoons packed light brown sugar
- 1/4 cup old fashioned rolled oats, not instant oats
- 1/4 teaspoon ground cinnamon
- Preheat the oven to 350°F. Grease an 8”x10” casserole dish (8×8 or 9×9 works too).
- Fill a large pot with sweet potato pieces and enough water to cover by 2 inches. Bring to a boil over high heat and cook until fork tender, about 10 minutes.
- Drain water from potatoes and return potatoes to the pot. Using a potato masher or electric mixer, mash until mostly smooth. Add remaining ingredients (except topping ingredients and mix until combined.
- Spoon sweet potatoes into the casserole dish and use the back of a wooden spoon or mixing spatula to smooth out. Sprinkle marshmallows over top of mashed sweet potatoes.
- Add butter to a medium sized microwave safe bowl. Microwave on full power to melt the butter. Add remaining topping ingredients to the bowl, and use a fork to combine. Sprinkle over the top of casserole.
- Place the casserole in the preheated oven and bake for 20-25 minutes, or until the streusel is crisp and marshmallows are golden brown.
- Serve while warm, and enjoy!
Prepare the mashed sweet potatoes the day before and place them in your baking dish. Cover the dish with plastic wrap and refrigerate overnight. Bring it to room temperature the day of, add the marshmallows and streusel topping, and bake per recipe instructions.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2013, updated and republished November 2020.
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