RCI-VG.002.0019.001
Boston Market Sweet Potato Casserole
The brown sugar, cream, marshmallows and oatmeal streusel gives this casserole a taste similar to sweet potato pie, yet the dish goes great alongside meals as varied as low-key chicken dinners or festive holiday banquets.
Prep15 min
Cook50 min
Total65 min
Servings8
Difficultyintermediate
Ingredients
- 6 cups
- ¾ cup
- ½ cup
- ¼ cup
- ¼ teaspoon
- ¼ teaspoon
- 2 cups
Method
1
Peel and cut 5 to 6 medium sweet potatoes into 1-inch cubes, then boil in salted water for 12-15 minutes until very tender. Drain well and transfer to a large bowl.
2
Mash the cooked sweet potatoes until mostly smooth, leaving some texture if desired.
3 minutes
3
Stir the dark brown sugar, heavy cream, melted butter, cinnamon, and salt into the mashed sweet potatoes until fully combined.
2 minutes
4
Transfer the sweet potato mixture to a greased 9x13-inch baking dish and spread evenly.
2 minutes
5
Preheat oven to 350°F.
10 minutes
6
Bake the casserole for 30 minutes until heated through.
30 minutes
7
Remove from oven and distribute the mini marshmallows evenly over the top of the hot casserole.
1 minutes
8
Return to the oven and bake for an additional 8-10 minutes until the marshmallows are lightly golden and slightly melted.
9 minutes
9
Allow the casserole to cool for 5 minutes before serving to let the marshmallow topping set slightly.