Recipe of the month

SWEET POTATO CASSEROLE, BOSTON MARKET COPYCAT

April 2019

Recipe provided by Kim F. "A great Easter dinner side dish!"

Ingredients

  • SWEET POTATOES
  • 3 1/2 - 4 pounds sweet potatoes, peeled and cut into 1” pieces
  • 4 tablespoons (1/2 stick) unsalted butter
  • 3/4 cup packed light brown sugar
  • 1/2 cup heavy cream
  • 1 teaspoon kosher salt
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • TOPPING
  • 2 cups mini marshmallows
  • 1/2 cup all-purpose flour
  • 4 tablespoons butter unsalted butter
  • 6 tablespoons packed light brown sugar
  • 1/4 cup old fashioned rolled oats
  • 1/4 teaspoon ground cinnamon

Directions

  1. 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.
  2. Preheat oven to 350°F. Grease an 8”x10” casserole dish (8x8 or 9x9 works too).
  3. Spoon sweet potatoes into casserole dish and smooth out. Sprinkle top of sweet potatoes with marshmallows.
  4. Melt butter in a medium microwave safe bowl. Add remaining ingredients. Mix with a fork. Sprinkle over top of casserole.
  5. Bake for 20-25 minutes until streusel is crisp and marshmallows are golden brown.
  6. Serve and enjoy!

For more information, view this recipe here: https://www.theslowroasteditalian.com/2013/11/sweet-potato-casserole-boston-market-copycat-recipe.html

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