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Boston Market Sweet Potato Casserole
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| For the casserole | |
| 5 lb. | sweet potato |
| 1/4 cup | butter |
| 2 | eggs |
| 1 tsp. | salt |
| 1/2 tsp. | vanilla |
| 1 tsp. | cinnamon |
| 1/2 tsp. | nutmeg |
| 1/2 cup | dark brown sugar |
| 1/4 cup | heavy cream |
| For the crust | |
| 1/2 cup | flour |
| 1 cup | dark brown sugar |
| 1/4 tsp. | salt |
| 1 cup | quick cook oats |
| 1/2 tsp. | cinnamon |
| 1/2 cup | butter |
| 2 cups mini | marshmallows |
Preheat oven to 350
Wrap potatoes in foil and bake 1 hour. Remove skin and mash with 1/4 stick of butter until smooth.
Add eggs, salt, cinnamon, nutmeg and vanilla. Blend.
Add 1/2 cup brown sugar and heavy cream.
Combine flour, 1 cup brown sugar, 1 cup oats, cinnamon and salt. Add butter until crumbly.
Spread potatoes into 13x9 pan. Top with marshmallows then topping.
Bake for 30-45 minutes.
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