Boston Market Sweet Potato Casserole
going through my recipes I wanted something a bit different for a sweet potato casserole - and I got 2 different "versions" of this one -
6 cups mashed sweet potatoes (5 to 6 potatoes-see step #1)
3/4 cup dark brown sugar
1/2 cup heavy cream
1/4 cup melted butter
1/4 teaspoon cinnamon
1/4 teaspoon salt
2 cups mini marshmallows
Oatmeal Streusel:
1/2 cup rolled oats
4 tablespoons dark brown sugar
2 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
4 tablespoons cold butter
Rub a little vegetable oil on the skin of each sweet potato and bake them in a preheated 400 degree oven for 60 to 70 minutes or until they are tender. When the potatoes are cool enough to handle, scrape out the insides and use an electric mixer on high speed to beat the potatoes until they are mashed and smooth. Measure exactly 6 cups of the mashed sweet potato into a large bowl.
Add 3/4 cup brown sugar, heavy cream, melted butter, 1/4 teaspoon cinnamon, and salt into the sweet potatoes and mix well with the beater until all the ingredients are incorporated. Pour this mixture into an 8×8-inch baking dish.
Preheat oven to 350 degrees.
Make the oatmeal streusel by grinding the rolled oats to a fine flour using a food processor. A blender will also work.
Combine the oat flour with 4 tablespoons brown sugar, all-purpose flour, and 1/4 teaspoon cinnamon in a small bowl. Cut the cold butter into the dry mixture using a pastry knife or a fork. You should have a crumbly mixture with pea-size bits. Sprinkle this oatmeal streusel over the sweet potato mixture and pop it into the oven for 70 to 80 minutes or until the top begins to brown slightly.
When you remove the casserole from the oven immediately spread the marshmallows over the top. Let this sit for about 10 minutes. The heat from the casserole will melt the marshmallows, and then it’s ready to serve.
and I have -
3 large sweet potatoes
1 cup sugar
2 eggs
1/2 cup butter, softened
1 teaspoon vanilla extract
Crunch Topping
1/3 cup melted butter
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
1 tablespoon cinnamon
Boil potatoes till tender. Take skin off when cooled and able to handle.
Put in a large bowl and whip them till fluffy adding all other ingredients.
Pour into a buttered casserole and top with the crunch topping.
Bake at 350 for 45 minutes
What I did was I boiled sweet potatoes and white potatoes and diced them. No I did not want to mash them. I wanted them diced. I sprinkled with brown sugar, salt, pepper, and a bit of cinnamon. Combined heavy cream with melted butter, pour over, stir to coat well.
Placed in a buttered (no oiled) casserole.
Topped with some caramelized onions, baked in 350F oven - and everyone enjoyed it.
It may not be Boston Markets - but it was good.
We preferred the onions instead of the crunch topping or marshmallows - pleasantly good.
going through my recipes I wanted something a bit different for a sweet potato casserole - and I got 2 different "versions" of this one -
6 cups mashed sweet potatoes (5 to 6 potatoes-see step #1)
3/4 cup dark brown sugar
1/2 cup heavy cream
1/4 cup melted butter
1/4 teaspoon cinnamon
1/4 teaspoon salt
2 cups mini marshmallows
Oatmeal Streusel:
1/2 cup rolled oats
4 tablespoons dark brown sugar
2 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
4 tablespoons cold butter
Rub a little vegetable oil on the skin of each sweet potato and bake them in a preheated 400 degree oven for 60 to 70 minutes or until they are tender. When the potatoes are cool enough to handle, scrape out the insides and use an electric mixer on high speed to beat the potatoes until they are mashed and smooth. Measure exactly 6 cups of the mashed sweet potato into a large bowl.
Add 3/4 cup brown sugar, heavy cream, melted butter, 1/4 teaspoon cinnamon, and salt into the sweet potatoes and mix well with the beater until all the ingredients are incorporated. Pour this mixture into an 8×8-inch baking dish.
Preheat oven to 350 degrees.
Make the oatmeal streusel by grinding the rolled oats to a fine flour using a food processor. A blender will also work.
Combine the oat flour with 4 tablespoons brown sugar, all-purpose flour, and 1/4 teaspoon cinnamon in a small bowl. Cut the cold butter into the dry mixture using a pastry knife or a fork. You should have a crumbly mixture with pea-size bits. Sprinkle this oatmeal streusel over the sweet potato mixture and pop it into the oven for 70 to 80 minutes or until the top begins to brown slightly.
When you remove the casserole from the oven immediately spread the marshmallows over the top. Let this sit for about 10 minutes. The heat from the casserole will melt the marshmallows, and then it’s ready to serve.
and I have -
3 large sweet potatoes
1 cup sugar
2 eggs
1/2 cup butter, softened
1 teaspoon vanilla extract
Crunch Topping
1/3 cup melted butter
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
1 tablespoon cinnamon
Boil potatoes till tender. Take skin off when cooled and able to handle.
Put in a large bowl and whip them till fluffy adding all other ingredients.
Pour into a buttered casserole and top with the crunch topping.
Bake at 350 for 45 minutes
What I did was I boiled sweet potatoes and white potatoes and diced them. No I did not want to mash them. I wanted them diced. I sprinkled with brown sugar, salt, pepper, and a bit of cinnamon. Combined heavy cream with melted butter, pour over, stir to coat well.
Placed in a buttered (no oiled) casserole.
Topped with some caramelized onions, baked in 350F oven - and everyone enjoyed it.
It may not be Boston Markets - but it was good.
We preferred the onions instead of the crunch topping or marshmallows - pleasantly good.
via Recipe Secrets Forum - Copycat Restaurant Recipes http://www.recipesecrets.net/forums/recipe-exchange/52920-boston-market-sweet-potato-casserole.html
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