Boston Market Sweet Potato Casserole + Video

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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!

titled collage for Boston Market sweet potato casserole copycat recipe

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!

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!

Recipe Video

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.

mixing mashed sweet potatoes with brown sugar

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.

smoothing sweet potatoes in casserole dish

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!
sweet potato casserole with marshmallows

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.
mixing streusel topping for sweet potato casserole with marshmallows

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 before being put in the oven

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.

scooping sweet potato casserole with marshmallows from baking dish

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. 

sweet potato side dish in white baking dish

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Boston Market Sweet Potato Casserole + Video

Donna Elick
Boston Market Sweet Potato Casserole is a creamy sweet potato side dish with marshmallows and streusel. Perfect for holidays, or any day!
Tried this recipe?Please comment and review!
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Main
Cuisine American
Method Oven
Servings 12


Sweet Potatoes

  • 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!


Donna’s Notes

Make Ahead Instructions
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.


Serving: 1 | Calories: 475cal | Carbohydrates: 89g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 366mg | Sugar: 36g | Fiber: 9g | Calcium: 115mg | Iron: 2mg

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.

Tried this recipe?Let us know how it was!
sweet potato casserole with marshmallows

Originally published November 2013, updated and republished November 2020.

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  1. Hi, There. Made this last year, and it was FABULOUS! Thanks!!
    Can you use canned yams? I sent my husband to the store because I forgot a few things. I said sweet potatoes and he brought back canned yams. 🙂 I will not have time to go to the store before I have to start cooking. If so, how many cups do you think I should use?
    Thanks so much!!!

    1. I am so happy you loved it! I have not used canned, but we have readers that have. I can not find a conversion for you. 1 pound equals 2 cups mashed so perhaps start by mashing them until you have the desired amount. If you are making the full recipe it would be 8 cups mashed. I even asked other readers on our FB page.

      I would rinse them first. Enjoy and please let us know how it goes so we can share with our readers. Happy Thanksgiving to you and your family!

  2. This looks amazing. I want to make ahead of time – is it best to make the whole thing and then reheat (and if so at what temp and for how long if its been in the fridge?) or is it better to save the last bit of baking for the day of? Thanks for any advice you can offer! Emily

    1. Making it fresh is best of course, but I am of the less stress is best mind set. I would prepare the sweet potatoes the day before and place them in your baking dish and prep the topping (but do not put it on top). Bring to room temperature the day of, add topping and bake.

      Enjoy and let us know how it goes. Happy Thanksgiving!

    1. Yes, you can use salted butter. Reduce the salt down by 1/4 teaspoon per 1/2 pound of butter.

      Enjoy and let us know how it goes. Happy Thanksgiving Christina!

  3. This was a great addition to my Thanksgiving dinner. Many many compliments. Thank you for such a great recipe yet again!!!!!!

  4. I made this last year for Thanksgiving and then Christmas, It was a big hit and my family asked me to make it this year again for the Holidays. Thanks!!! It's very yummy and is definitely now a regular side dish at our family Holiday gatherings 🙂

  5. Easy and delicious !
    Love how the jackets came off easily after baking vs boiling. Also the potatoes were not water logged using the baking method.
    This recipe will be a yearly tradition. Thank you !

  6. If you aren't against the micrtowave, do what I do. Stab the potatoes with a fork and nuke them on high til the are fork tender in the middle. Turn them over every 3 or 4 minutes til done. Cut in half and scoop out thgthge insides. Much easier on arthritic fingers than peeling and chopping!

  7. Thank you for your work in putting this together and posting it for the rest of us! My three girls have been traumatized ever since Boston Market closed both of its locations in my county—with the nearest now over an hour away. ;-( I made this for them over the weekend, and they were squealing with delight! 😉 I used light cream instead of heavy, and it seemed to be OK. Thank you again!

  8. Thank you Donna and Chad for always posting such delicious recipes!
    This is a luscious recipe, I use Splenda granular due to diabetes 2, no marshamallows, it turns out for anyone else with diabetes 2, the Splenda granular blend makes a better streusel. However, I have found that even non-sugar sweeteners still raise my blood sugar, though not as high or for as long as regular sugar. For many years, I have fixed my sweet potatoes with brown sugar (I now use the Splenda brown sugar blend), cinnamon, allspice and a dash of cloves, lots of butter, just a bit of milk and bourbon replaces the majority of the milk, lots of chpped pecans and baked in the oven without the marshmallows and this was before I was diagnosed with diabetes 2. The alcohol cooks out of the dish leaving a delicious flavor.

  9. Hello,
    I am looking forward to making this for Thanksgiving! 🙂 I was just wondering if you double the recipe what size dish/container would you use? Also, do you know if you could you use a disposable pan when making this?

    1. I doubled it a few years ago and used a 9×13 pan. If I had to do it again I would use my lasagna pan which is a little bigger than the 9×13. You can absolutely use a disposable pan, but it will be heavy and awkward. I would place the disposable pan on a baking sheet to add durability when transferring to the oven and when carrying.

      Enjoy and let us know how it goes!

  10. I have made this several times over the years and it is ALWAYS a hit!! My question is can it be hated through in a crockpot? My husband's work is having a Thanksgiving potluck with no stove in their break room and I don't want to hit the microwave!!

    1. You could warm it in a slow cooker. Be prepared to add liquid as it may dry out as it cooks. Enjoy and let us know how it goes.

  11. Just wondering if anyone has incorporated chopped pecans into their streusel? Would that be ok or would it change the consistency too much?

  12. I have made this the past 2 thanksgiving and it has been a hit every time!
    We never have leftovers of it- I substitute Unsweetened Vanilla Almond Milk instead of the heavy cream-
    I'm making this again for a Christmas potluck at work and hopefully they love it as much as my family does!

  13. This recipe is my new go-to for any fall food occasion! I’m super-klutzy, so I microwaved the sweet potatoes, let them cool, and then removed the skins. Less likely to peel my knuckles that way! Everyone loves this dish—there are never leftovers!

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