Copykat Boston Market Sweet Potato Casserole Recipes

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

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.

Steps:

• 1. Add the brown sugar, heavy cream, melted butter, cinnamon and salt to the mashed sweet potatoes and mix well.
• 2. Put into a 9 X 13 inch baking pan.
• 3. CRUST: Combine the flour, brown sugar, pecans, and coconut and stir together well. Stir in the butter with a fork until you have a crumbly mixture.
• 4. Sprinkle the crumbly mixture over the sweet potato mixture. Bake at 350 degrees for 60 to 70 minutes or until top begins to brown slightly.
• 5. When you remove the casserole from the oven, immediately spread the marshmallows over the top. Let this sit for about 10 minutes as the heat from the casserole will melt the marshmallows.

Steps:

• Rub a little vegetable oil on the skin of each sweet potato and bake them in a preheated 400F oven for 60 to 70 minutes or until they are tender. When the potatoes are cool enough to handle, scrape out the insides and use an electric mixer on high speed to beat the potatoes until they are mashed and smooth. Measure exactly 6 cups of the mashed sweet potato into a large bowl.
• Add 3/4 cup brown sugar, heavy cream, melted butter, 1/4 teaspoon cinnamon, and salt into the sweet potatoes and mix well with the beater until all the ingredients are incorporated. Pour this mixture into an 8x8-inch baking dish.
• Preheat oven to 350°F.
• Make the oatmeal streusel by grinding the rolled oats to a fine flour using a food processor. A blender will also work.
• Combine the oat flour with 2 tablespoons brown sugar, all-purpose flour, and 1/8 teaspoon cinnamon in a small bowl. Cut the cold butter into the dry mixture using a pastry knife or a fork. You should have a crumbly mixture with pea-size bits. Sprinkle this oatmeal streusel over the sweet potato mixture and pop it into the oven for 70 to 80 minutes or until the top begins to brown slightly.
• When you remove the casserole from the oven immediately spread the marshmallows over the top. Let this sit for about 10 minutes. The heat from the casserole will melt the marshmallows, and then it's ready to serve.