"Boston Market" Sweet Potato Casserole

I found this recipe years ago and am now copying it here from our family cookbook binder. Enjoy!

“Boston Market” Sweet Potato Casserole

Ingredients:

• 6 cups mashed sweet potatoes/squash 
• ¾ cup dark brown sugar 
• ½ cup heavy cream/milk
• ¼ cup butter, melted
• ¼ tsp. cinnamon
• ¼ tsp. salt  
• Pumpkin pie spice to taste
• 2 cups mini marshmallows
• 1 cup oats
• 1/2 cup dark brown sugar
• 1/2 cup flour
• 1 Tbl ground cinnamon
• 1/4 cup cold butter

Directions:

1. Open squash and remove seeds.  Cut squash into large chunks and boil until tender.  
2. Spoon squash meat out of skin into a bowl, discard skins.  Or, use 6 cups pre-canned yams.  
3. Mash squash up in a mixer until smooth.  
4. Preheat oven to 350 degrees.  
5. Combine brown sugar, squash, milk/cream, butter, cinnamon, salt, and pumpkin pie spice in mixing bowl.  Beat until all is well combined.  Use as much cinnamon and pie spice as to your taste.  
6. Pour mixture into baking dish.  
7. In another bowl, combine oats, brown sugar, flour and cinnamon until well mixed.  Cut in cold butter until mixture is crumbly.  
8. Sprinkle top of squash with oatmeal streusel, and bake for 70-80 minutes, or until to beings to brown slightly.  
9. When you remove casserole from oven, immediately top with marshmallows.  Once marshmallows have melted, spread out slightly with knife.  Serve.

Marsha's Notes:

It has been a long time since I have made this particular recipe, but with 6 cups of yams, I would assume this goes into a 9x13 baking dish. 70-80 minutes seems like a long time compared to other recipes, so I would probably use a temperature probe and bake until the casserole reaches and internal temperature of 160 degrees to keep from over baking.