Boston Market Copycat Sweet Potato Casserole

 Sweet Potatoes

3 ½ - 4 pounds sweet potatoes, peeled and cut into 1” pieces

4 tablespoons (½ stick) unsalted butter

¾ cup packed light brown sugar

½ cup heavy cream

1 teaspoon kosher salt

1 tablespoon pure vanilla extract

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

Topping

2 cups marshmallows

½ cup flour

4 tablespoons butter unsalted butter

6 tablespoons packed light brown sugar

¼ cup old fashioned rolled oats

¼ teaspoon ground cinnamon

Instructions

Fill a large pot with sweet potato pieces and water. Bring to a boil over high heat. Cook until fork tender. Drain potatoes and place back into pot. Mash potatoes with a potato masher or blend with an electric mixer, until mostly smooth. Add remaining ingredients (except topping ingredients). Mix until combined.

Preheat oven to 350°F. Grease an 8”x10” casserole dish (8x8 or 9x9 works too).

Spoon sweet potatoes into casserole dish and smooth out. Sprinkle top of sweet potatoes with marshmallows.

Melt butter in a medium microwave safe bowl. Add remaining ingredients. Mix with a fork. Sprinkle over top of casserole.

Bake for 20-25 minutes until streusel is crisp and marshmallows are golden brown.

Serve and enjoy!