Sweet Potato Casserole Ala Boston Market Recipes

BOSTON MARKET COPYCAT SWEET POTATO CASSEROLE RECIPE - (3.8/5)

Boston Market Copycat Sweet Potato Casserole Recipe - (3.8/5) image

Provided by Lsweetnell

Number Of Ingredients 15

Ingredients

Sweet Potatoes 3 1/2 - 4 pounds sweet potatoes, peeled and cut into 1" pieces
4 tablespoons (1/2 stick) unsalted butter
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 flour
4 tablespoons butter unsalted butter
6 tablespoons packed light brown sugar
1/4 cup old fashioned rolled oats
1/4 teaspoon ground cinnamon

Steps:

Fill a large pot with sweet potato pieces and water. Bring to a boil over high heat. Cook until fork tender. Drain potatoes and place back into pot. Mash potatoes with a potato masher or blend with an electric mixer, until mostly smooth. Add remaining ingredients (except topping ingredients). Mix until combined. Preheat oven to 350°F. Grease an 8"x10" casserole dish (8x8 or 9x9 works too). Spoon sweet potatoes into casserole dish and smooth out. Sprinkle top of sweet potatoes with marshmallows. Melt butter in a medium microwave safe bowl. Add remaining ingredients. Mix with a fork. Sprinkle over top of casserole. Bake for 20-25 minutes until streusel is crisp and marshmallows are golden brown. Serve

BOSTON MARKET - SWEET POTATO CASSEROLE

Boston Market - Sweet Potato Casserole image

Make and share this Boston Market - Sweet Potato Casserole recipe from Food.com.

Provided by lllovett

Categories Yam/Sweet Potato

Time 1h

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 10

Ingredients

3 large sweet potatoes
1 cup sugar
2 eggs
1/2 cup butter, softened
1 teaspoon vanilla extract
1/3 cup melted butter
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
1 tablespoon cinnamon

Steps:

Boil potatoes til tender.
Take skin off when cooled and able to handle.
Put in a large bowl and whip them til fluffy adding all other ingredients.
Pour into a buttered casserole and top with the crunch topping.
Bake at 350 for 45 minutes.

Nutrition Facts : Calories 730, Fat 40.3, SaturatedFat 17.9, Cholesterol 129.8, Sodium 295.4, Carbohydrate 91.5, Fiber 4.6, Sugar 72.5, Protein 5.9

BOSTON-STYLE SWEET POTATO CASSEROLE

Boston-Style Sweet Potato Casserole image

Similar to Boston Market's sweet potato casserole, this recipe tastes likes like both a dessert and side dish in one! All but the oatmeal topping can also be prepped in advance and refrigerated until needed.

Provided by Allrecipes

Time 2h30m

Yield 8

Number Of Ingredients 12

Ingredients

10 each sweet potatoes, peeled and cut into chunks
¾ cup brown sugar
½ cup heavy whipping cream
¼ cup melted butter
¼ teaspoon ground cinnamon
¼ teaspoon salt
¼ cup rolled oats
2 tablespoons dark brown sugar
1 tablespoon all-purpose flour
⅛ teaspoon ground cinnamon
2 tablespoons cold butter
2 cups miniature marshmallows

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Spread sweet potatoes onto baking sheets in a single layer.
Roast sweet potatoes in preheated oven until tender, about 1 hour. Cool potatoes completely before mashing with a potato masher until smooth.
Measure 6 cups mashed sweet potato into a large mixing bowl. Reserve remainder of sweet potato for another use. Stir 3/4 cup brown sugar, heavy cream, melted butter, 1/4 teaspoon ground cinnamon, and salt with the mashed sweet potato until smooth; spread into an 8-inch square baking dish.
Mix oats, 2 tablespoons dark brown sugar, flour, and 1/8 teaspoon cinnamon together in a bowl. Cut butter into the oats mixture until crumbly in consistency; spread over the top of the sweet potato mixture to cover.
Bake in preheated oven until the top begins to brown slightly, about 1 hour. Spread mini marshmallows over the top of the casserole, turn oven off, and let casserole sit in oven until the marshmallows are melted and slightly browned, about 10 minutes.

Nutrition Facts : Calories 555.5 calories, Carbohydrate 101.3 g, Cholesterol 43.3 mg, Fat 14.5 g, Fiber 11 g, Protein 6.4 g, SaturatedFat 9 g, Sodium 355.4 mg, Sugar 38.5 g

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