Boston Market Sweet Potato Casserole is a family favorite when you’re having a cold winter day. If you want to make something that tastes like a potato but is healthier, then this sweet potato casserole is the way to go. It’s delicious, healthy and super easy to make. This sweet potato casserole is perfect for a holiday meal or to accompany a meal on the weekends or to have on hand at the office or at home.
Boston Market Sweet Potato Casserole is a super easy potato recipe that makes the most of one of the most calorie-dense vegetables. The sweet scent of the roasted sweet potatoes and the rich, creamy, cheesy filling make this the perfect dish for an easy Thanksgiving dinner.
Boston Market Sweet Potato Casserole is a delicious, comforting dish that is easy to make. It’s a great weeknight meal that makes a great side dish to any meal. This sweet potato casserole is delicious and served with a green salad and fresh seasonal fruit.
Boston Market Sweet Potato Casserole is a delightful vegetable that not only tastes great but also makes great casserole dishes. They’re easy to cook, taste great, and are extremely low in calories. This sweet potato casserole recipe is a delicious side dish for any meal.
How To Make Boston Market Sweet Potato Casserole
Boston Market Sweet Potato Casserole is a favorite of mine and I know that it’s a hardy and great weeknight dinner. Sweet potato casserole is delicious, healthy, and can be on the table in about 2 hours. It is made with sweet potatoes, eggs, and brown sugar. If you’re looking for a simple one-dish meal to serve at dinner or anytime, this is it. Sweet potato is a versatile ingredient and can be used in a variety of dishes.
Ingredients
Sweet Potato Layer
- 5 pounds sweet potatoes
- 4 tablespoons butter
- 2 eggs slightly beaten
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/2 cup dark brown sugar
- 1/4 cup heavy cream
- Nonstick cooking spray
Cookie Crust Layer
- 1/2 cup all-purpose flour
- 1 cup dark brown sugar
- 1/4 teaspoon salt
- 1 cup quick-cooking oats
- 1/2 teaspoon ground cinnamon
- 1/4 pound butter
- 2 cups miniature marshmallows
Step By Step Instructions To Make Boston Market Sweet Potato Casserole
Sweet Potato Layer
Step 1
Turn the oven on to 350 degrees Fahrenheit and preheat it.
Step 2
Bake sweet potatoes for about an hour after wrapping them in foil. Once they have baked for 1 hour, check them by piercing with a fork; if they can be pierced easily, they are done.
Step 3
Test them again if they don’t rise. Remove the foil from the sweet potatoes and remove the skins by simply pushing the skins off the flesh. Once the sweet potatoes are cool, remove the foil and let them cool until they can be handled.
Step 4
Cook the potatoes and place them in a large bowl. The baking step can be skipped if you use canned sweet potatoes. The syrup can be drained off by opening the cans. A pastry blender or a potato masher can be used to mash the sweet potatoes with butter.
Step 5
Adding the eggs, salt, cinnamon, vanilla, and nutmeg will help you achieve a uniform mixture. Mix well the brown sugar and cream.
Oatmeal Cookie Crust
Step 1
Add flour, brown sugar, cinnamon, salt, and oats to a medium bowl and stir well. With a fork, combine 1/4 pound of butter with the flour.
Casserole
Step 1
You can re-heat your oven to 350°F if you have turned it off. Use cooking spray to lightly coat a 9 x 13-inch baking pan.
Step 2
Put the sweet potatoes in the pan and spread them out evenly. Sprinkle marshmallows over the oatmeal crust, then crumble the crust. A 30 to 45-minute bake time is recommended.
Conclusion
We hope you enjoyed our blog about how to use Boston Market Sweet Potato Casserole. We sure do love this sweet potato casserole recipe and hope you give it a try soon! If you have any questions or comments, feel free to leave them in the comments below and we will get back to you as soon as possible. Thank you for reading!
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Boston Market Sweet Potato Casserole Recipe
Ingredients
Sweet Potato Layer
- 5 pounds sweet potatoes
- 4 tablespoons butter
- 2 eggs slightly beaten
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ½ teaspoon ground nutmeg
- ½ cup dark brown sugar
- ¼ cup heavy cream
- Nonstick cooking spray
Cookie Crust Layer
- ½ cup all-purpose flour
- 1 cup dark brown sugar
- ¼ teaspoon salt
- 1 cup quick-cooking oats
- ½ teaspoon ground cinnamon
- ¼ pound butter
- 2 cups miniature marshmallows
Instructions
Sweet Potato Layer
- Turn the oven on to 350 degrees Fahrenheit and preheat it.
- Bake sweet potatoes for about an hour after wrapping them in foil. Once they have baked for 1 hour, check them by piercing with a fork; if they can be pierced easily, they are done.
- Test them again if they don't rise. Remove the foil from the sweet potatoes and remove the skins by simply pushing the skins off the flesh. Once the sweet potatoes are cool, remove the foil and let them cool until they can be handled.
- Cook the potatoes and place them in a large bowl. The baking step can be skipped if you use canned sweet potatoes. The syrup can be drained off by opening the cans. A pastry blender or a potato masher can be used to mash the sweet potatoes with butter.
- Adding the eggs, salt, cinnamon, vanilla, and nutmeg will help you achieve a uniform mixture. Mix well the brown sugar and cream.
Oatmeal Cookie Crust
- Add flour, brown sugar, cinnamon, salt, and oats to a medium bowl and stir well. With a fork, combine 1/4 pound of butter with the flour.
Casserole
- You can re-heat your oven to 350°F if you have turned it off. Use cooking spray to lightly coat a 9 x 13-inch baking pan.
- Put the sweet potatoes in the pan and spread them out evenly. Sprinkle marshmallows over the oatmeal crust, then crumble the crust. A 30 to 45-minute bake time is recommended.
