Boston Market Copycat Sweet Potato Casserole

There’s a comforting warmth in the kitchen when a dish smells like home, and few things capture that feeling better than a creamy, sweet sweet potato casserole. I remember the first time I tried Boston Market’s version — the perfect balance of sweet, buttery sweet potatoes topped with a golden, crunchy topping that just melted in your mouth. I knew I had to recreate it at home, and after a few tries, I finally nailed that signature taste and texture.

This Boston Market copycat sweet potato casserole is rich, indulgent, and easy enough to make any time of year, not just for the holidays. The sweet potatoes are mashed to creamy perfection with just the right amount of butter, brown sugar, and warming spices. And let’s talk about the topping for sweet potato casserole — that crunchy, slightly salty topping is the ultimate contrast to the soft, sweet base, giving each bite a little crunch and a lot of flavor.

One of the best things about this casserole is that it’s incredibly versatile. You can make it as part of your Thanksgiving spread, where it pairs beautifully with roasted turkey and cranberry sauce, or enjoy it as a comforting side dish for any cozy dinner at home. Plus, it’s a dish that everyone seems to love, from kids sneaking bites straight from the pan to adults who can’t get enough of that buttery topping.

If you’re thinking ahead to holiday prep, this recipe also works wonderfully as a make ahead sweet potato casserole. You can assemble it a day or two in advance, refrigerate it, and then pop it in the oven before your meal. That way, you get all the flavor and freshness without the stress of last-minute cooking.

Why You’ll Love It

• Perfectly Sweet and Creamy: The sweet potatoes are mashed to a silky, velvety consistency with just the right hint of sweetness — not overpowering, just comforting and satisfying in every bite.
• Crunchy Topping Magic: That topping for sweet potato casserole is golden, buttery, and slightly nutty, creating a delightful contrast to the soft sweet potatoes underneath. Every forkful is a little texture party.
• Holiday Showstopper: This is exactly the kind of dish that makes your Thanksgiving table feel complete. It’s festive, indulgent, and always gets compliments from guests asking for seconds (and the recipe).
• Make Ahead Friendly: You can prep this in advance as a make ahead sweet potato casserole, giving you more time to focus on other dishes or just enjoy your guests without stress.
• Versatile and Crowd-Pleasing: Beyond Thanksgiving, it’s perfect for family dinners, potlucks, or cozy nights at home. Kids and adults alike love it, making it a guaranteed win no matter the occasion.

Ingredient List

For the Sweet Potato Base:

• 4 cups mashed sweet potatoes (about 4 large sweet potatoes)
• 1/2 cup unsalted butter, melted
• 1/2 cup brown sugar, packed
• 1/4 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt

For the Topping:

• 1/2 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1/3 cup unsalted butter, melted
• 1 cup chopped pecans

Ingredient Notes

• I always use dark brown sugar in both the base and the topping — it adds a deeper, richer sweetness.
• Don’t skip the vanilla extract; it really elevates the flavors and makes it taste just like Boston Market.
• Pecans are key for that crunch in the topping. You can toast them lightly for extra nutty flavor — trust me, it’s worth it.
• Butter makes everything better. Don’t skimp here; it keeps the sweet potatoes creamy and gives the topping that irresistible golden crust.
• For the sweet potatoes, I usually use yams if I can find them — they’re naturally sweeter and smoother, which makes the casserole extra comforting.

Kitchen Equipment Needed

• Large pot – For boiling sweet potatoes until tender. I love using my heavy-bottomed pot; it heats evenly and prevents sticking.
• Mixing bowls – One for the sweet potato base, another for the topping. Glass bowls work great because you can see everything mix perfectly.
• Hand mixer or stand mixer – To mash sweet potatoes smooth and creamy. A hand mixer is my go-to for quick cleanup.
• Measuring cups and spoons – Essential for getting the right balance of sweetness and spice.
• Spatula – For folding ingredients together without losing that fluffy texture. I swear by my silicone spatula; it scrapes every bit out of the bowl.
• 9×13-inch baking dish – Perfect size for this casserole and fits nicely in the oven.
• Oven mitts – Because hot casserole + hands = disaster if you forget these!

Instructions

1. Prepare the Sweet Potatoes

1. Peel and cut the sweet potatoes into evenly sized chunks.
2. Place them in a large pot and cover with water. Add a pinch of salt.
3. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until tender, about 15–20 minutes.
   • Pro Tip: Test by poking with a fork — if it slides in easily, they’re ready. Overcooked sweet potatoes can become too watery.
4. Drain the sweet potatoes well and transfer to a large mixing bowl.

2. Mash the Sweet Potatoes

1. Add melted butter, brown sugar, milk, eggs, vanilla extract, cinnamon, nutmeg, and a pinch of salt to the sweet potatoes.
2. Mash everything together until smooth and creamy.
   • Pro Tip: Use a hand mixer on low speed for extra silky texture. Avoid overmixing, or it can become gluey.

3. Prepare the Topping

1. In a separate bowl, combine flour, brown sugar, and chopped pecans.
2. Pour in the melted butter and stir until the mixture forms coarse crumbs.
   • Pro Tip: If you like extra crunch, lightly toast the pecans before mixing. It adds a deeper flavor.

4. Assemble the Casserole

1. Preheat your oven to 350°F (175°C).
2. Spread the mashed sweet potato mixture evenly into a 9×13-inch baking dish.
3. Sprinkle the crumbly topping evenly over the sweet potatoes, covering the surface completely.

5. Bake to Perfection

1. Place the casserole in the preheated oven and bake for 25–30 minutes.
2. The topping should be golden brown and slightly crisp, while the sweet potatoes underneath remain creamy.
   • Pro Tip: Keep an eye on the topping during the last 5 minutes; oven temperatures vary, and you want that perfect golden crunch without burning.

6. Serve and Enjoy

1. Let the casserole cool for 5–10 minutes before serving — this helps it set slightly and makes scooping easier.
2. Grab a serving spoon and dig into the creamy, sweet, and crunchy goodness!

Tips and Tricks for Success

• Use fresh sweet potatoes: They’re naturally sweeter and creamier than canned.
• Don’t skip the vanilla: It adds a subtle depth of flavor that makes it taste just like Boston Market.
• Mash carefully: Overmixing can make the sweet potatoes gluey. Stop once smooth and creamy.
• Toast the pecans: Brings out a nutty aroma and gives the topping extra crunch.
• Make ahead sweet potato casserole: Assemble a day in advance and refrigerate. Bake before serving for stress-free holiday prep.
• Check the topping early: Every oven bakes differently; start watching it 5 minutes before the timer is up to avoid burning.

Ingredient Substitutions and Variations

• Milk: Swap with almond, oat, or coconut milk for a dairy-free version.
• Butter: Use vegan butter or coconut oil to make it plant-based.
• Brown sugar: Maple syrup or coconut sugar can add a different depth of sweetness.
• Pecans: Walnuts or almonds work just as well if you prefer a different nutty crunch.
• Spices: Add a pinch of ginger or allspice for a slightly spicier, more aromatic casserole.
• Topping crunch: For extra indulgence, sprinkle mini marshmallows over the topping during the last 5 minutes of baking.

Serving Suggestions

• I love serving this sweet potato casserole alongside roasted turkey and cranberry sauce for a classic Thanksgiving spread—it makes the meal feel complete.
• Pair it with honey-glazed ham for a cozy family dinner; the sweet potatoes complement the savory glaze beautifully.
• Serve it with a simple green salad or steamed vegetables to balance the richness of the casserole.
• It’s amazing as a side to fried or baked chicken for a comforting weeknight dinner; the sweet and crunchy textures are always a hit.
• For a fun twist, top individual servings with a dollop of whipped cream or a sprinkle of cinnamon sugar—kids especially love this!

Storage and Reheating Instructions

• Refrigerate: Store leftover casserole in an airtight container for up to 4 days.
• Freeze: Make ahead sweet potato casserole can be frozen before baking for up to 2 months. Thaw overnight in the fridge before baking.
• Reheat in oven: Cover with foil and bake at 350°F (175°C) for 15–20 minutes until warmed through.
• Reheat in microwave: Portion out servings and heat for 1–2 minutes, stirring halfway, until hot.
• Maintain topping crunch: If reheating, sprinkle a few extra pecans or crumbs on top before warming to refresh the crunchy texture.

Frequently Asked Questions

Can I make this casserole ahead of time?

Absolutely! This make ahead sweet potato casserole can be assembled a day or two in advance. Just cover it and refrigerate until ready to bake.

Can I use canned sweet potatoes?

Yes, but fresh sweet potatoes give a creamier, more flavorful result. If using canned, drain them well and mash thoroughly.

How do I keep the topping crunchy when reheating?

Sprinkle a few extra pecans or crumbs on top before warming in the oven. Cover loosely with foil and bake until heated through.

Can I make this dairy-free or vegan?

Definitely! Substitute butter with vegan butter or coconut oil, and use almond or oat milk instead of regular milk.

Can I add marshmallows on top?

Yes! Add mini marshmallows during the last 5 minutes of baking for a sweet, melty topping—perfect for a festive twist.

What’s the best way to reheat leftovers?

Oven reheating is best for maintaining the crunchy topping. Microwave works for individual servings, but the topping may soften slightly.

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Did you try this recipe? Let me know in the comments how it turned out! I love hearing how your sweet potato casserole turns out and any little twists you added.