Boston Market Sweet Potato Casserole
A creamy, lightly spiced sweet potato base topped with a brown sugar-pecan crumble and toasted marshmallows, made to mimic the beloved restaurant style casserole at home.
Servings: 6 servings
Calories: 320kcal
Equipment
- Large pot - for boiling sweet potatoes
- Mixing bowl - for mashing and combining ingredients
- 9x13 inch baking dish - to assemble and bake the casserole
- Hand mixer or potato masher - for a smooth texture
Ingredients
- 900 g 2 lb sweet potatoes, peeled and cubed
- 60 g 1/4 cup unsalted butter, melted
- 120 g 1/2 cup brown sugar, packed
- 60 ml 1/4 cup milk
- 1 large egg beaten
- 1 tsp 5 g vanilla extract
- 1/2 tsp 3 g ground cinnamon
- 1/4 tsp 1.5 g salt
- 90 g 3/4 cup pecans, chopped
- 60 g 1/3 cup all-purpose flour
- 50 g 1/4 cup brown sugar (for crumble)
- 150 g 1.25 cups mini marshmallows
Instructions
- Preheat oven to 190 C (375 F). Boil sweet potato cubes in salted water until fork-tender, about 15-20 minutes. Drain well.
- Mash potatoes until smooth with butter, brown sugar, milk, egg, vanilla, cinnamon, and salt. Taste and adjust sweetness or salt to balance flavor.
- Transfer mixture to prepared 9x13 inch dish, smoothing the top with a spatula so it bakes evenly.
- Make the crumble: stir chopped pecans, flour, brown sugar, and remaining butter until coarse crumbs form. Sprinkle evenly over sweet potato layer.
- Bake uncovered for 12 minutes, then scatter mini marshmallows across the top and bake another 3 minutes until marshmallows are puffed and golden, watching closely to prevent burning.
- Let rest 5 minutes so the casserole sets slightly. Serve warm so you get stringy marshmallow peaks and a crisp pecan crunch.
Notes
- Make-ahead: Assemble without marshmallows and refrigerate up to 24 hours; add marshmallows before the final bake.
- Pecans: Toasting pecans first deepens flavor and crunch.
- Texture: For a silkier base, pass through a ricer or use an immersion blender briefly.