Monday, November 8, 2010

Homemade Boston Market Dinner

My husband and I love Boston Market, mainly for the sides, I don't care too much for the chicken, it's a bit too salty for me. So when I am in the mood to have  Boston Market Dinner night, I don't always hop in the car and make a run, I turn to one of my favorite websites for copy cat meals:

So I wanted to share with you these wonderful copy cat recipes that my family and I enjoy so much. I hope you'll be able to make it a Homemade Boston Market Night, I know I will.

On the menu for tonights dinner will be:
Oven Roasted Chicken (with the spices and herbs that I enjoy the most)
Boston Market Creamed Spinach
Boston Market Sweet Potato Casserole

Boston Market Creamed Spinach

  • 1 20oz Package Chopped Spinach Frozen
  • 1 C. White Sauce (Thick)
  • 1/2 C. Sour Cream
  • 1 tsp. Salt
  • 2 Tbsp. Butter
  • 2 Tbsp Finely Chopped Onion
  • 1/4 C. Water
White Sauce
  • 3 Tbsp. Butter
  • 4 Tbsp. Flour
  • 1/4 tsp. Salt
  • 1 C. Whole Milk
Prepare the white sauce using a medium low setting melt butter in a saucepan add flour and 1/4 teaspoon of salt until creamed together. Add milk a little at a time on medium heat. Constantly stir with a whisk until mixture becomes thick and smooth.
Place butter in a 2-quart saucepan on medium heat, add onions. Cook until the onions are transparent. Place spinach and add water to pan, lower the heat and place lid on pan. Stir several times until the spinach is almost completely cooked. Add 1 teaspoon of salt. When spinach is almost done add white sauce and sour cream, stir well and simmer until 

Boston Market Sweet Potato Casserole
Yield: 8-10 servings.
  • 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.

Oven Roasted Chicken

Boston Market Creamed Spinach (came out a bit runny)

Boston Market Sweet Potato Casserole (i left the marshmallow topping out this time)


  1. I love finding ways to recreate my restaurant favorites. I will have to check out that site!

    New follower from Bloggy Moms! Have a wonderful Wednesday, stop by when you can!

  2. Thanks for stopping by Keeping Up With The Rheinlander's. I am going to check out this website... I haven't had Boston Market in years! I look forward to your post.


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