Boston Market Sweet Potato Casserole Copycat.

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Hey everyone. I hope you had a wonderful Thanksgiving! Before I venture out into the madness that is Black Friday, I wanted to share the shining star (besides my turkey) of my Thanksgiving dinner this year! My already stuffed hubby went in for seconds & said he could eat it for breakfast. 😜

Ingredients:  serves 12

Sweet Potatoes:

3 1/2 to 4 lbs. sweet potatoes. Peeled and cut into 1″ pieces.

4 tablespoons (a half 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 unsalted butter.

6 tablespoons packed light brown sugar.

1/4 cup old fashioned rolled oats.

1/4 teaspoon ground cinnamon.

Directions:

Fill a large pot with sweet potatoe pieces and water, bring to a boil over high heat. Cook until fork tender. Drain potatoes and place back in pot. Mash potatoes until mostly smooth. Add remaining ingredients (except topping ingredients). Mix until combined.

Preheat oven to 350 degrees. Grease 8 x 10 casserole dish.

Spoon sweet potatoes into casserole dish and smooth out. Layer the 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 or until streusel is crisp and marshmallows are golden brown.

Serve and enjoy!

 

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