Ingredients

For the Sweet Potato Base:
- Sweet Potatoes: 4 pounds, about 5-6 medium-large sweet potatoes. Sweet potatoes are the heart and soul of this casserole, providing the foundational sweetness, creamy texture, and vibrant color. Choose firm, unblemished sweet potatoes for the best flavor and texture. The weight measurement ensures you have enough sweet potato to create a substantial casserole.
- Unsalted Butter: ½ cup (1 stick), melted. Butter adds richness, flavor, and helps to create a smooth and luxurious base for the casserole. Unsalted butter allows you to control the salt level in the recipe and ensures a pure buttery flavor. Melt the butter beforehand for easy incorporation into the mashed sweet potatoes.
- Granulated Sugar: ¾ cup. Sugar is essential for achieving the signature sweetness of sweet potato casserole. Granulated sugar provides a clean sweetness that complements the natural sugars in the sweet potatoes and balances the savory notes.
- Evaporated Milk: 1 (12-ounce) can. Evaporated milk is a key ingredient for creating the creamy, smooth texture that is characteristic of Boston Market’s casserole. It adds richness without being overly heavy and contributes to the overall velvety consistency. Do not substitute with sweetened condensed milk.
- Eggs: 2 large. Eggs act as a binding agent in the casserole, helping to hold the sweet potato mixture together and adding structure. They also contribute to the richness and creamy texture of the base. Large eggs are standard for most baking recipes.
- Vanilla Extract: 1 teaspoon. Vanilla extract enhances the sweetness and adds a warm, aromatic depth of flavor to the sweet potato base. Pure vanilla extract is recommended for the best flavor.
- Salt: ½ teaspoon. Salt is crucial for balancing the sweetness and enhancing the overall flavor profile of the casserole. It prevents the casserole from being overly sweet and brings out the natural flavors of the sweet potatoes and other ingredients.

For the Pecan Streusel Topping:
- Pecans: 1 cup, chopped. Pecans are the star of the streusel topping, providing a delightful crunch, nutty flavor, and textural contrast to the creamy sweet potato base. Use raw pecan halves or pieces and chop them coarsely. Toasted pecans (see tips section) will enhance the flavor even further.
- All-Purpose Flour: ½ cup. Flour acts as a binder in the streusel topping, helping to create clumps and a crumbly texture. All-purpose flour is readily available and works perfectly for this purpose.
- Brown Sugar: ½ cup, packed. Brown sugar adds a deeper, molasses-like sweetness and moisture to the streusel topping. The molasses in brown sugar contributes to a richer flavor and helps the topping become slightly caramelized during baking. Pack the brown sugar when measuring to ensure the correct amount.
- Unsalted Butter: ½ cup (1 stick), cold and cubed. Cold butter is essential for creating a crumbly streusel topping. When cold butter is cut into the dry ingredients, it creates pockets of fat that melt during baking, resulting in a tender and crumbly texture. Use unsalted butter and keep it chilled until ready to use.
- Ground Cinnamon: 1 teaspoon. Cinnamon adds warmth, spice, and a classic holiday flavor to the streusel topping, complementing the sweetness of the sweet potatoes and the nutty flavor of the pecans. Ground cinnamon is readily available and provides a comforting aroma and taste.

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Instructions

The foundation of any great sweet potato casserole starts with perfectly cooked sweet potatoes. This step focuses on preparing them for mashing and incorporating into the base.

Preheat Oven and Prepare Sweet Potatoes: Preheat your oven to 400°F (200°C). Wash and scrub the sweet potatoes thoroughly. You can leave the skins on or peel them – peeling will result in a smoother mash, while leaving the skins on adds a bit more fiber and rustic texture (Boston Market’s version is smooth, so peeling is recommended for closer replication). Pierce each sweet potato several times with a fork. This allows steam to escape during baking and prevents them from bursting.

Bake Sweet Potatoes: Place the prepared sweet potatoes directly on the oven rack or on a baking sheet. Bake for 45-60 minutes, or until they are very soft and easily pierced with a fork. The baking time will vary depending on the size of your sweet potatoes. They are done when they feel very soft to the touch and the internal flesh is tender.

Cool and Mash Sweet Potatoes: Once baked, remove the sweet potatoes from the oven and let them cool slightly until they are cool enough to handle. If you left the skins on, you can now easily peel them off. Place the cooked sweet potato flesh in a large mixing bowl and mash thoroughly until smooth using a potato masher or an electric mixer. Ensure there are no large lumps for a creamy casserole base.

Step 2: Make the Sweet Potato Base

While the sweet potatoes are cooling slightly, you can prepare the rest of the base ingredients and combine them for a flavorful and creamy mixture.

Combine Wet Ingredients: In the bowl with the mashed sweet potatoes, add the melted butter, granulated sugar, evaporated milk, eggs, vanilla extract, and salt.

Mix Until Smooth: Using an electric mixer or a whisk, beat all the ingredients together until they are thoroughly combined and the mixture is smooth and creamy. Ensure the sugar is fully dissolved and all ingredients are well incorporated into the mashed sweet potatoes. The mixture should be homogenous and have a consistent texture.

Step 3: Prepare the Pecan Streusel Topping

The streusel topping provides the essential crunchy and nutty contrast to the creamy base. Making it is quick and easy.

Combine Dry Ingredients: In a separate medium bowl, combine the chopped pecans, all-purpose flour, brown sugar, and ground cinnamon.

Cut in Cold Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender, your fingertips, or two knives, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs and the butter is evenly distributed in small pieces. The key is to keep the butter cold to achieve that crumbly texture. Avoid overworking the mixture.

Step 4: Assemble and Bake the Casserole

Now it’s time to bring all the components together, assemble the casserole, and bake it to golden perfection.

Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish (or a similar sized casserole dish) with butter or cooking spray. This prevents the casserole from sticking to the dish and makes serving easier.

Pour Sweet Potato Base into Dish: Pour the prepared sweet potato mixture into the greased baking dish and spread it evenly to create a smooth, uniform layer.

Sprinkle Streusel Topping Evenly: Sprinkle the pecan streusel topping evenly over the sweet potato base, ensuring it covers the entire surface. Distribute the topping uniformly to ensure consistent crunch in every bite.

Bake the Casserole: Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the sweet potato casserole is heated through and set. The topping should be nicely browned and slightly crisp, and the sweet potato base should be firm to the touch around the edges.

Cool Slightly Before Serving: Once baked, remove the casserole from the oven and let it cool slightly for about 10-15 minutes before serving. This allows the casserole to set up a bit and makes it easier to slice and serve. The flavors also meld together slightly as it cools.

Step 5: Serve and Enjoy!

Serve your homemade Boston Market-style Sweet Potato Casserole warm. It’s delicious as a side dish for holiday meals, potlucks, or any occasion where you want a comforting and sweet treat. Enjoy the creamy base and crunchy topping – the perfect combination of textures and flavors!

Nutrition

Serving Size: one normal portion
Calories: 350-450
Sugar: 30-40g
Sodium: 150-200mg
Fat: 15-20g
Saturated Fat: 8-12g
Carbohydrates: 50-60g
Fiber: 4-6g
Protein: 5-7g
Cholesterol: 50-70mg