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Boston Market Sweet Potato Casserole

Boston Market sweet potato casserole bakes a smooth, sweet potato filling beneath a crisp pecan and brown sugar topping. Roast the potatoes until tender, then bake the assembled casserole until the topping is golden and the center reaches 160°F.
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Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Resting time 10 minutes
Total Time 1 hour 55 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potato filling
  • 2 lb sweet potatoes
  • 1 nonstick cooking spray
  • 0.5 cup granulated sugar
  • 0.5 cup unsalted butter divided; 1/4 cup melted and 1/4 cup cold and diced
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.5 tsp salt
For the pecan topping
  • 0.5 cup light brown sugar packed
  • 0.33 cup all-purpose flour
  • 0.5 cup pecans chopped

Equipment

  • 1 rimmed baking sheet
  • 1 9-inch square baking dish

Method
 

Make the filling
  1. Preheat the oven to 400°F.
  2. Place the sweet potatoes on a rimmed baking sheet and bake for 45 to 60 minutes, until a knife slides easily into the thickest part.
  3. Let the potatoes cool until easy to handle.
  4. Halve the potatoes lengthwise and scoop the flesh into a large bowl.
  5. Mash the sweet potato flesh until smooth.
  6. Reduce the oven temperature to 350°F.
  7. Coat a 9-inch square baking dish with nonstick cooking spray.
  8. Stir the sugar, 1/4 cup melted butter, eggs, vanilla, and salt into the mashed sweet potatoes until combined.
Make the topping
  1. In a medium bowl, mix the brown sugar, flour, and pecans.
  2. Work in the remaining 1/4 cup cold butter with your fingers until the mixture forms coarse crumbs.
Assemble and bake
  1. Spread the sweet potato mixture evenly in the prepared dish.
  2. Scatter the pecan topping over the sweet potato mixture.
  3. Bake for 30 to 35 minutes, until the topping is golden and the center reaches 160°F.
  4. Rest the casserole for 10 minutes before serving.

Notes

For evenly tender potatoes, choose sweet potatoes of similar size and check the thickest one with a knife. Refrigerate leftovers for 3 to 4 days; the casserole can be frozen. For a gluten-free variation, use a gluten-free all-purpose flour blend in the topping.