Boston Market Sweet Potato Casserole
A spot-on copycat of the classic Boston Market sweet potato casserole! Creamy, perfectly sweet filling topped with a crunchy brown sugar pecan streusel. Easy to make, customizable, and ideal for holidays or comforting family dinners.
Equipment
- 1 9x13 Baking Dish Greased
- 1 Large mixing bowl For sweet potato mixture
- 1 Medium mixing bowl For streusel topping
- 1 Potato masher or hand mixer To mash sweet potatoes
- 1 Spatula For spreading the filling
Ingredients
- 4 cups Mashed sweet potatoes About 4 large sweet potatoes cooked and mashed
- ½ cup Granulated sugar
- ⅓ cup Melted butter
- 2 Large eggs Lightly beaten
- 1 tsp Vanilla extract Pure recommended
- ½ cup Milk Whole or any preferred milk
- ½ tsp Ground cinnamon
- 1 pinch Salt
- For the Streusel Topping:
- Amount Unit Name Notes
- ⅔ cup Brown sugar Light or dark
- ⅓ cup All-purpose flour
- ⅓ cup Melted butter
- ½ cup Chopped pecans Optional: toasted for extra flavor
Instructions
- For the Sweet Potato Filling:
- Peel and chop sweet potatoes. Boil or steam until fork-tender, about 15–20 minutes. Drain and mash until smooth.
- In a large bowl, combine mashed sweet potatoes, sugar, melted butter, eggs, vanilla, milk, cinnamon, and a pinch of salt. Mix until smooth.
- Pour the sweet potato mixture into a greased 9x13-inch baking dish and spread evenly.
- For the Streusel Topping:
- In a medium bowl, mix brown sugar and flour.
- Stir in melted butter until crumbly.
- Fold in chopped pecans.
- To Assemble and Bake:
- Sprinkle streusel topping evenly over the sweet potato filling.
- Bake at 350°F (175°C) for 30–35 minutes until the topping is golden brown.
- Let rest for 10 minutes before serving for best texture.
Notes
- For a dairy-free version, use plant-based butter and non-dairy milk like oat or almond.
- For gluten-free, replace all-purpose flour with almond flour or a gluten-free blend.
- Reduce sugar by 25–30% for a less sweet casserole.