WHY YOU’LL LOVE PUERTO RICAN EGGNOG DRINK

• Luxuriously creamy and loaded with real coconut flavor.
  
• No eggs, so it’s safer and easier than traditional eggnog.
  
• Keeps for months. It’s perfect for gifting or make-ahead entertaining.
  
• A taste of Puerto Rico right from your kitchen.
  
• Customizable with different rums or spices.

Puerto Rican Eggnog

When Chad and I first tried Coquito at a friend’s Christmas party, I knew I had to recreate it! She called it “Puerto Rican eggnog,” but that’s an understatement. It’s more like tropical heaven in a glass.

The mixture of sweet vanilla and coconut, paired with the spiciness of cinnamon and a kick of coconut rum, will put you in the Christmas spirit in no time.

Now it’s one of our go-to holiday drinks. I usually double the batch because once friends try it, they want more.

It’s creamy, rich, and perfectly spiced. Just the right adult drink to make your holiday party feel extra special.

For some more merry mixtures, check out my candy cane shooters or sugar cookie martinis that put a grown up twist on childhood favorites. 

These cocktails will knock the “Bah-humbug” right out of anyone!

INGREDIENT NOTES

• Evaporated Milk: Adds body and creaminess without heaviness.
  
• Cream of Coconut: This sweet, thick base (like Coco López) gives Spanish eggnog its signature richness. Don’t confuse it with coconut cream. Remember they’re different!
  
• Coconut Milk: Adds coconut flavor and thins the texture slightly for perfect sip-ability.
  
• Sweetened Condensed Milk: Sweetens the drink and adds that luscious mouthfeel.
  
• Coconut Rum: The traditional choice for flavor and warmth. Malibu gives a lighter, sweeter taste, while Bacardi or Don Q add a stronger coconut punch.
  
• Pure Vanilla Extract: Always use pure, not imitation. It rounds out the sweetness and spice.
  
• Cinnamon, Cloves, and Nutmeg: These infuse warmth and depth into every sip. Whole spices are best for steeping.

VARIATIONS

Classic Coquito: Omit the cloves and nutmeg for a smoother, cinnamon-forward flavor.

Almond Coquito: Add 1 teaspoon almond extract for a delicate nutty twist.

Chocolate Coquito: Blend in 2 tablespoons of cocoa powder before chilling.

Spiced Rum Version: Swap coconut rum for spiced rum if you prefer a stronger, more traditional holiday flavor.

Non-Alcoholic Coquito: Skip the rum and add an extra ½ cup of coconut milk for a kid-friendly version.

SERVING SUGGESTIONS

This Puerto Rican eggnog drink is rich and creamy, so it pairs beautifully with small holiday sweets and coconut desserts.

Serve it alongside coconut macaroons or rum balls for a perfect tropical holiday vibe. For a festive dessert platter, add Christmas sugar cookie bars or chocolate covered cherries.

The creamy coconut and warm spice flavors also go wonderfully with my no bake chocolate peanut butter bars for a fun flavor contrast.

BEST COQUITO RECIPE FAQ

I’ve learned that the secret to the best coquito recipe (and a silky-smooth texture) is blending it long enough for the milks to fully emulsify. A high-speed blender makes all the difference.

The other trick is timing. Letting it chill for several hours (or overnight) deepens the flavor and balances the sweetness. If you serve it right away, it’s good. If you wait until tomorrow, it’s spectacular!

TOOLS NEEDED

• High-Speed Blender: Essential for smooth blending.
  
• Glass Pitcher or Bottles: Ideal for storing and serving.
  
• Measuring Cups and Spoons: Accuracy ensures flavor balance.
  
• Fine-Mesh Strainer: Optional, if you want an ultra-smooth texture.

Enjoy!

With love, from our simple kitchen to yours.

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Puerto Rican Eggnog (Coquito)

Puerto Rican Eggnog is holiday perfection in a glass! All the rich, creamy lusciousness (without the eggs) in an easy-to-mix drink recipe.

Course Drink

Cuisine American

Method Mixed

Prep Time 5 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 8 -10 (makes roughly 6 cups)

Calories 541cal

Author Donna Elick

Ingredients

• 24 ounces evaporated milk two 12-ounce cans
• 15- ounce can cream of coconut such as Coco López
• 13.6- ounce can coconut milk
• 7 ounces sweetened condensed milk about half a 14-ounce can
• 1/2 cup coconut rum Malibu is my favorite
• 2 teaspoons pure vanilla extract
• 2 cinnamon sticks
• 2 whole cloves
• 1/4 teaspoon ground nutmeg plus more for garnish

Instructions

• Blend the Base: Add the 24 ounces evaporated milk, 15- ounce can cream of coconut, 13.6- ounce can coconut milk, 7 ounces sweetened condensed milk, 1/2 cup coconut rum, and 2 teaspoons pure vanilla extract to a blender. Blend on high speed for 3 to 4 minutes, until the mixture is completely smooth and creamy.
• Infuse with Spice: Pour the blended mixture into a large glass pitcher or jar. Add the 2 cinnamon sticks and 2 whole cloves, then give it a quick stir.
• Chill: Cover and refrigerate for at least 1 hour, or until fully chilled. This resting time allows the spices to infuse and the flavors to develop.
• Serve: Remove the cinnamon sticks and cloves before serving. Pour the coquito into small glasses or shot cups, then sprinkle lightly with 1/4 teaspoon ground nutmeg. Serve cold and enjoy.

Notes

Make-Ahead Tips: Coquito is best when made a day in advance so the flavors can meld overnight.

Storage: Store in an airtight glass container or bottle in the refrigerator for up to 4 to 6 months. Shake well before serving each time.

Freezing: You can freeze coquito in freezer-safe bottles for up to 3 months. Thaw in the refrigerator before serving and give it a good shake to bring back its creamy consistency.

Serving Tip: Serve chilled in small glasses or shot cups. For a festive touch, rim each glass with shredded coconut or a sprinkle of cinnamon sugar.

Non-Alcoholic Version: Replace the rum with extra coconut milk or evaporated milk for a family-friendly version.

Nutrition

Serving: 1 | Calories: 541cal | Carbohydrates: 63g | Protein: 9g | Fat: 29g | Saturated Fat: 23g | Cholesterol: 33mg | Sodium: 156mg | Sugar: 59g | Fiber: 3g | Calcium: 309mg | Iron: 1mg

Originally published November 2021, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Puerto Rican Eggnog (Coquito) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE CROCKPOT TURKEY BREAST

• Juicy and tender, never dry or tough
  
• Hands-off cooking with minimal prep
  
• Crispy skin without a full roast
  
• Easy enough for weeknights, impressive enough for holidays
  
• Perfectly seasoned with lemon, garlic, and herbs

Turkey Breast in Crock Pot

Listen, turkey can be tricky… it’s either dry as the desert or so much work you wonder why you didn’t just make lasagna. Am I right?!

That’s why I’m obsessed with this crock pot turkey breast. I mean, the slow cooker does all the heavy lifting while you sip coffee or tackle your to-do list.

Then, boom! You’ve got tender, juicy turkey with buttery, garlicky, herby flavor that tastes like you fussed all day.

Oh, and let’s not forget the skin. Two minutes under the broiler and you’re left with crispy, golden perfection.

Honestly? This is the turkey recipe that’ll make you forget all about those dry Thanksgiving birds from your childhood.

If you want to go all out for the holidays, our Bacon Wrapped Herb Roasted Turkey is the most impressive dish you’ll put on the Thanksgiving table and it’s easier than it looks!

INGREDIENT NOTES

• Turkey Breast: Bone-in, skin-on gives the best flavor and juiciest results. Boneless will cook faster, so start checking earlier.
  
• Unsalted Butter: Melting (or browning) butter infuses flavor deep into the turkey. If using salted butter, cut back on added salt.
  
• Lemon Zest & Lemon Pepper: Brightens up the richness and adds a fresh pop of citrus.
  
• Rosemary & Thyme: Fresh herbs shine here! If using dried, use half the amount.
  
• Shallots: Mild and slightly sweet, they create a flavorful base. Onions can substitute.
  
• Cornstarch Slurry: Thickens crockpot turkey breast drippings into silky, restaurant-style gravy.

VARIATIONS

Garlic Herb: Add 3–4 minced garlic cloves to the butter mixture.

Citrus Twist: Use orange zest instead of lemon and add a splash of orange juice to the drippings.

Spicy Kick: Stir in a pinch of cayenne or smoked paprika with the herbs.

Thanksgiving Vibes: Use sage, rosemary, and thyme for a traditional flavor profile.

Southern Flair: Swap the lemon pepper and herbs for your favorite Cajun seasoning.

SERVING SUGGESTIONS

• Mashed Potatoes: Don’t forget to spoon gravy over the top!
  
• Veggie Side: Pair crock pot turkey breast with candied carrots or green beans.
  
• Classic Comfort: Serve with stuffing and cranberry sauce for holiday vibes.
  
• Shortcut: Add crusty bread to the table for soaking up every drop of gravy.
  
• Wine Pairing: A light Pinot Noir complements the lemon-herb turkey beautifully.

CROCK POT TURKEY BREAST FAQ

I’ve made turkey just about every way possible, and nothing compares to the ease and juiciness of a slow cooker.

Here’s the science: slow, moist cooking keeps the muscle fibers from seizing up and squeezing out all the juices… the main reason turkey gets dry.

Browning the butter first adds depth, thanks to the Maillard reaction, which develops nutty, savory flavors that seep into the meat.

And finishing under the broiler crisps up the skin so you still get that oven-roasted look and taste.

I’ve tested turkey breast in the crock pot dozens of times, and it’s hands-down the easiest way to guarantee juicy turkey every time.

TOOLS NEEDED

• 5–6 Quart Slow Cooker: Fits a 2–3 pound turkey breast comfortably.
  
• Sharp Knife & Cutting Board: For slicing shallots and carving turkey.
  
• Small Bowl: To mix the butter and seasonings.
  
• Baking Sheet: Needed for broiling the skin crisp at the end.
  
• Meat Thermometer: Ensures your turkey is perfectly cooked every time.

Enjoy!

With love, from our simple kitchen to yours.

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Turkey Breast in Crock Pot + Video

Make boneless Turkey Breast in the Crock Pot instead of roasting a whole bird, then broil before serving for golden, crispy skin!

Course Main

Cuisine American

Method Slow Cooker

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 4

Calories 554cal

Author Donna Elick

Ingredients

• 1 -2 shallots thinly sliced
• 2-3 pound turkey breast with bone skin-on
• 1/2 cup salted butter melted ** see note
• 1 teaspoon lemon pepper
• 1 teaspoon sea salt
• 1 teaspoon lemon zest
• 1 teaspoon finely chopped fresh rosemary
• 2-3 sprigs of thyme plus more for garnish

Instructions

• Sprinkle 1 -2 shallots in the bottom of the slow cooker. Place 2-3 pound turkey breast with bone over the shallots, skin side up.
• Melt 1/2 cup salted butter (or brown the butter for more flavor). Add in1 teaspoon lemon pepper, 1 teaspoon sea salt, 1 teaspoon lemon zest, 1 teaspoon finely chopped fresh rosemary, and the leaves from 2-3 sprigs of thyme. Mix together to fully combine.
• Pour butter and spice/herb mixture over the top of the turkey breast. Try to keep as much of the mixture on the breast as possible, but some butter run-off is just fine.
• Place the lid on top and cook on HIGH for 4-6 hours in the slow cooker. Test the temperature of the thickest part of the turkey breast occasionally so that you do not overcook. Internal temp should reach 165°F. Lift turkey breast from the slow cooker and transfer to a baking sheet. Broil for 2-3 minutes or to achieve desired browning and crisp on the skin.
• Slice and serve with gravy.

Video

Notes

I used the drippings from the slow cooker to make a gravy. Pour drippings into a skillet, add additional water or broth for more gravy, if needed. Bring to a simmer and add 1 tablespoon of cornstarch dissolved in 1 tablespoon of water – whisking constantly and boiling until gravy thickens. Season with additional salt and pepper if needed.

Turkey breast should be thawed prior to placing in the crockpot.

Broiling isn’t necessary, but that is how you will crisp up the skin.

I love the extra flavor from browned butter, but you can also mix the spices into softened butter and then slather that onto the turkey breast – either way works.

Because individual turkey breasts will vary in size, the cook time may vary. This turkey breast was on the smaller size and had reached 165°F internal temp within about 4 hours.

You can cook a double breast in the same way. Adjust butter mixture and cook time accordingly.

Use any flavor combos that you like with your turkey – sage, rosemary, and thyme, as well as citrus, all go really well with turkey.

Nutrition

Serving: 1 | Calories: 554cal | Carbohydrates: 2g | Protein: 74g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 245mg | Sodium: 1466mg | Sugar: 1g | Fiber: 1g | Calcium: 62mg | Iron: 2mg

Originally published November 2021, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Turkey Breast in Crock Pot + Video appeared first on The Slow Roasted Italian.

Can we all just agree that the creamy texture of this crock pot potato soup is crazy good? It’s a great recipe for the perfect hot soup and the easiest way to treat your taste buds on cold days.

I literally dream about filling my bowl with this creamy potato soup! What I really enjoy about this easy potato soup recipe is the depth of flavor that it has. 

Each bite reveals lots of flavor – and it makes it the perfect ultimate comfort food.

The recipe card shows you all the steps needed to make this simple crockpot potato soup – which is sure to be a new family favorite. 

I find myself making slow cooker soups at any time of year because I just love the way that soup tastes! 

The beauty of this soup is that it is loaded with flavors and is still such an easy recipe to make.

I often find myself adding some extra cheese and crispy bacon to the top of this delicious potato soup because you can never have too many favorite toppings! 

Pair with homemade dinner rolls, and you’re set with the best soup and side! 

Crockpot Potato Soup

Who doesn’t love a good loaded potato stew? No one I know! 

And this slow cooker potato soup recipe sure is loaded — onions, cream, herbs, bacon, and cheese? Yes, please!

Even better, this easy crockpot potato soup can be on the table in under 5 hours, or less if you prep ahead.

To see us make slow cooker potato soup from start to finish, watch the video in this post!

Trying to make this recipe work on the stovetop? Let me recommend my stovetop loaded baked potato soup or luscious creamy baked potato soup instead!

Think this is the only crock pot soup recipe I have? Think again! Try out my classic chicken noodle or saucy taco crockpot soup that you can slow cook to perfection. 

For another hearty soup that’s pure comfort in a bowl, our 30-Minute Sausage and Gnocchi Soup is loaded with Italian sausage and gnocchi in a rich, savory broth.

Ingredient Notes and Substitutions 

• Potatoes – Yukon gold potatoes are my preferred spud for this easy crockpot potato soup recipe. 
  
  But any nice, waxy potato can be used as a substitute: red potatoes, russet potatoes, and carola, for example. 
  
• Cooked Bacon – In the soup and on top of it — more is more, I say!! Save some from breakfast to use at dinnertime. My favorite home cooking hack! 
  
• Yellow Onion – White or red onions can always be used instead, but remember the differences between the three: white onions are sharp, red are sweet, and yellow fall somewhere in between. 
  
• Chicken Broth – Most broths can be used in its place — vegetable, mushroom, or beef. Chicken, however, really matches this flavor profile best. 
  
• Sour Cream – To add a tangy creaminess to this dish! Cream cheese is one swap you could try, though it will make your crockpot loaded potato soup much thicker. 
  
  And if that’s what you want, then I’d highly recommend it! 
  
• Dried Parsley – Fresh herbs are always lovely, though you will definitely need a whole lot more to get the same amount of flavor. 
  
  So, for this crockpot potato soup, you’ll need 3 tablespoons of fresh parsley to make up the difference!

Easy Crockpot Potato Soup Tips and Tricks

• The Finishing Touches

Chives, bacon, sour cream, and cheese are the no-brainer garnishes for this crockpot potato soup. But think outside the box! 

What about crackers, corn (for pops of texture and sweetness!), broccoli, or crispy fried onions? Don’t forget to top this hearty soup with salt and black pepper for flavor.

You can also season with some onion powder, top with diced green onions, or sprinkle on a handful of sharp cheddar cheese. 

A dollop of Greek yogurt is super yummy, too! 

• Through Thick and Thin

Not everyone loves a thick slow cooker potato soup. That’s okay! 

Thin things out a bit with splashes of chicken broth until it’s the consistency that you want. 

Alternatively, thicken it up by smashing the potatoes more or adding a bit of cornstarch. 

• Load Up the Protein

It’s easy to sneak some extra protein in the form of shredded chicken, shredded beef, or ground meat into this slow cooker loaded potato soup! 

It’s a great way to make use of leftovers from the night before, too. 

Storing and Reheating Leftover Crockpot Loaded Potato Soup

Leftovers should cool to room temperature before being transferred to an airtight storage container. 

Slow cooker loaded potato soup can be chilled for 3 days or frozen for up to 6 months — though, I wouldn’t necessarily recommend freezing! 

The consistency of the potatoes and creamy broth changes when frozen.

Reheat right on the stovetop, keeping it on a medium heat and stirring until warmed through. 

Store crockpot loaded potato soup without toppings and add them fresh once it’s been reheated!

Slow Cooker Potato Soup FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Crockpot Potato Soup (Thick and Creamy Recipe) + Video

Crockpot Potato Soup is an easy thick and creamy cheesy slow cooker soup that your whole family will enjoy!

Course Soup

Cuisine American

Method Slow Cooker

Prep Time 10 minutes minutes

Cook Time 4 hours hours 30 minutes minutes

Total Time 4 hours hours 40 minutes minutes

Servings 8

Calories 420cal

Author Donna Elick

Ingredients

• 2 pounds Yukon gold potatoes peeled and diced
• 1 medium yellow onion diced
• 6 garlic cloves minced
• 10 slices cooked bacon diced
• 1 tablespoon dried parsley
• 3 cups chicken broth
• ½ teaspoon salt or to taste
• ¾ teaspoon black pepper or to taste
• 4 tablespoons unsalted butter
• 1/3 cup all-purpose flour
• 12 ounces evaporated milk or half & half, or heavy cream
• 2 cups shredded sharp cheddar cheese
• 1/2 cup sour cream

Optional Toppings

• chives extra shredded cheddar cheese and bacon

Instructions

• Add diced potatoes, diced onion, minced garlic, bacon, parsley and chicken broth to the slow cooker. Season with salt and pepper. Stir and cook for 6-8 hours on Low, or for 3-4 hours on High, until the potatoes are fork tender.
• Once the soup is cooked, add butter to a medium saucepan over medium heat and melt. Whisk in the flour until completely combined.
• Slowly and gradually whisk the evaporated milk into the flour mixture. Cook over low heat, stirring occasionally, until mixture thickens and begins to simmer.
• Immediately add the milk-flour mixture to the potato mixture in the slow cooker and stir to combine. Using a potato masher, mash about 3/4 of the potatoes, leaving some unmashed for texture.
• Add the shredded cheddar cheese and sour cream to the slow cooker. Stir well to combine. Taste for seasoning, and add more salt and pepper to taste.
• Cover the slow cooker with the lid and continue cooking the soup on Low for 30 minutes, or on high for 15 minutes.
• Serve warm, garnished with optional chives, bacon, cheese and/or sour cream.

Video

Notes

If the soup is too thick, add more chicken broth.

The soup can be refrigerated for up to 3 days.

Nutrition

Serving: 1 | Calories: 420cal | Carbohydrates: 32g | Protein: 17g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 76mg | Sodium: 884mg | Sugar: 7g | Fiber: 3g | Calcium: 357mg | Iron: 2mg

Originally published October 2017, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Crockpot Potato Soup (Thick and Creamy Recipe) + Video appeared first on The Slow Roasted Italian.

Boston Market Sweet Potato Casserole

This copycat Boston Market sweet potato recipe 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!

Slow cooked, air fried, layered into a cheesecake… It’s no secret that I love sweet potatoes! I hope that one of my recipes can make their way onto your table this holiday season!

If you love recreating Boston Market at home, our Copycat Boston Market Meatloaf is the perfect main course to pair with it!

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

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!

Ingredient Notes & Substitutes

• Sweet Potatoes – The small and medium sized spuds tend to be the sweetest, so keep an eye out for ones around that size with little to no blemishes.
  
  Larger potatoes are usually starchier – and that’s not what we want! 
  
• Light Brown Sugar – Brown sugar melds with the flavors of sweet potatoes much better than white granulated sugar.
  
  Its deep, molasses-like sweetness is so incredible in this buttery, creamy casserole! Dark brown sugar works as well.
  
• Heavy Cream – For that characteristic creaminess! Half and half or whole milk could work, too, but won’t add quite the same texture.
  
• Ground Cinnamon & Nutmeg – I can almost smell and taste these seasonings just by thinking about them!!
  
  As far as substitutes go, your best options are allspice and cloves. Both are well suited for these colder months – they’ll warm you right up!
  
• Mini Marshmallows – And I do mean mini, please!
  
  Smaller marshmallows will toast and fluff up just fine, while larger ones will give you more of a droopy, sticky mess. 
  
• Old Fashioned Rolled Oats – Our streusel is built on these tasty grains. It’s like an oatmeal cookie!
  
  Don’t use instant oats – they’re over-processed, thin, and will make the casserole mushy. 
  
• 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.

Tips For A Perfect Copycat Boston Market Sweet Potatoes Recipe!

• Make It Dairy Free – The heavy cream can be substituted with coconut cream (the thick, creamy portion found at the top of full-fat coconut milk) or a plant-based milk.
  
  Swap out the butter with plain ol’ margarine or another plant based butter substitute! 
  
• Can You Use Canned Sweet Potatoes? You absolutely can! Just drain them, rinse the syrup off, and mash them up.
  
  You’ll need 8 cups of mashed sweet potatoes for this Boston Market sweet potatoes recipe. 
  
• Cook The Potatoes All The Way Through – Undercooked potatoes will totally sabotage your casserole!
  
  Be sure to bake them until they’re fork tender – trust me, everyone would rather wait a couple of extra minutes for a super creamy casserole than get a lumpy, starchy mess earlier.
  
• Try Frozen Potatoes! You can find sweet potatoes pre-skinned and cubed among the frozen veggies at the grocery store.
  
  If you can snag them, do it! Those will be the ripest and sweetest potatoes around. Let them thaw in the fridge and then come to room temperature before using.

Prep Ahead Instructions

Because we’re not using eggs, this recipe is completely safe to prepare up to 3 days ahead of time! Talk about convenient!

Boil and mash your sweet potatoes the day before baking.

Season and store in the dish, either with a lid or tightly wrapped in plastic or foil, and refrigerate until a couple of hours before baking. 

Set the dish out to come to room temperature before adding the streusel and marshmallows. Then, bake as usual!

This will really cut down on time and work for you on the day of!

If you’re making multiple portions and doubling up this sweet potato casserole with marshmallows, then I recommend doing so in two separate casserole dishes or using a larger 4-quart dish so that it doesn’t bubble over.

Storing and Reheating Sweet Potato Casserole With Marshmallows

I can’t imagine you’ll have any leftovers! But if you do, then you’ll want to keep this covered and chilled for up to 5 days. 

You can reheat your Boston Market sweet potato casserole in the oven at 350°F or give individual portions a few 30-second trips in the microwave.

Boston Market Sweet Potato Casserole FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Other Popular and Easy Holiday Sides

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Boston Market Sweet Potato Casserole + Video

Boston Market Sweet Potato Casserole is a creamy sweet potato side dish with marshmallows and streusel. Perfect for holidays, or any day!

Course Main

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 12

Calories 475cal

Author Donna Elick

Equipment

• 9×13-inch casserole dish
• large pot
• liquid measuring cups
• dry measuring cups
• measuring spoons
• potato masher
• spatula

Ingredients

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

Topping

• 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

Instructions

• 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!

Video

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.

Nutrition

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

Originally published November 2013, updated and republished November 2022.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Boston Market Sweet Potato Casserole + Video appeared first on The Slow Roasted Italian.