This Copycat Sweet Potato Casserole recipe from Boston Market is one of my favorite sweet potato recipes to make during the Holidays. I know you won't regret making this casserole dish.
My favorite part of this sweet potato casserole is the sweet crunchy topping. How can you go wrong with some melted brown sugar and pecans over a bed of fluffy sweet potatoes?
For this casserole dish, you can cook your sweet potatoes however you prefer. The quickest way for me is to microwave them for 6 to 8 minutes depending on the size. All you need to do is prick each potato 4-5 times with a fork. They are ready when a fork can slide in easily.
⭐ Copycat Rating
Since the goal of a Copycat Recipe is for it to taste exactly like the original, it's only natural to rate this recipe against the original. This Copycat recipe rates a solid 10 out of 10 in my opinion.
🥜 Nut Allergies
This recipe may contain peanuts or other nuts and seeds as one of its ingredients. Please take the appropriate precautions.
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Copycat Sweet Potato Casserole recipe from Boston Market: Sweet Potatoes, White Sugar, Eggs, Unsalted Butter, Vanilla Extract, All Purpose Flour, Light Brown Sugar, Pecans and Ground Cinnamon.
🥣 How to make Sweet Potato Casserole
Preheat the oven to 350°F.
Cook the sweet potatoes using your preferred method. Let the potatoes cool until they can be handled. Remove the flesh to a large bowl and discard the skins. Whip the sweet potatoes until fluffy. I like to use my electric beaters for this.
Add the remaining ingredients and stir until well combined. Make sure the potatoes are cool enough as to not cook the eggs. Pour into a greased casserole and set aside.
In a small bowl, combine all the topping ingredients and mix well. Place the topping over the sweet potato mixture.
Bake for 45 minutes.
Copycat Boston Market Sweet Potato Casserole
Ingredients
- 3 large Sweet Potatoes
- 1 Cup White Sugar
- 2 Eggs, beaten
- ½ Cup Unsalted Butter, softened
- 1 Tsp Vanilla Extract
Topping
- ⅓ Cup Unsalted Butter, melted
- ⅓ Cup All Purpose Flour
- 1 Cup Light Brown Sugar
- 1 Cup Pecans, chopped
- 1 Tbsp Ground Cinnamon
Instructions
- Preheat the oven to 350°F.
- Cook the sweet potatoes using your preferred method. Let the potatoes cool until they can be handled. Remove the flesh to a large bowl and discard the skins. Whip the sweet potatoes until fluffy. I like to use my electric beaters for this.
- Add the remaining ingredients and stir until well combined. Make sure the potatoes are cool enough as to not cook the eggs. Pour into a greased casserole and set aside.
- In a small bowl, combine all the topping ingredients and mix well. Place the topping over the sweet potato mixture.
- Bake for 45 minutes.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
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