Boston Market Sweet Potato Casserole is a favorite of mine and I know that it’s a hardy and great weeknight dinner. Sweet potato casserole is delicious, healthy, and can be on the table in about 2 hours. It is made with sweet potatoes, eggs, and brown sugar.
Turn the oven on to 350 degrees Fahrenheit and preheat it.
Bake sweet potatoes for about an hour after wrapping them in foil. Once they have baked for 1 hour, check them by piercing with a fork; if they can be pierced easily, they are done.
Test them again if they don't rise. Remove the foil from the sweet potatoes and remove the skins by simply pushing the skins off the flesh. Once the sweet potatoes are cool, remove the foil and let them cool until they can be handled.
Cook the potatoes and place them in a large bowl. The baking step can be skipped if you use canned sweet potatoes. The syrup can be drained off by opening the cans. A pastry blender or a potato masher can be used to mash the sweet potatoes with butter.
Adding the eggs, salt, cinnamon, vanilla, and nutmeg will help you achieve a uniform mixture. Mix well the brown sugar and cream.
Oatmeal Cookie Crust
Add flour, brown sugar, cinnamon, salt, and oats to a medium bowl and stir well. With a fork, combine 1/4 pound of butter with the flour.
Casserole
You can re-heat your oven to 350°F if you have turned it off. Use cooking spray to lightly coat a 9 x 13-inch baking pan.
Put the sweet potatoes in the pan and spread them out evenly. Sprinkle marshmallows over the oatmeal crust, then crumble the crust. A 30 to 45-minute bake time is recommended.