While you could certainly make your own paleo marshmallows and experiment with baking them on top of a sweet potato casserole, we prefer pecans. Along with almond flour and a bit of coconut sugar.
Like marshmallows, coconut sugar caramelizes, developing an extra layer of depth. Unlike marshmallows, you also get toasted nutty notes of pecan.
Of course, the real star of the dish is sweet potatoes. And if you really want pay homage to its inherent sweetness, consider cooking your sweet potatoes in a warm bath at 170F for about an hour. This method requires a sous vide circulator or a beer cooler. But it’s worth the extra effort because it helps enzymes break down starch, yielding a sweeter potato.
Looking for another festive Thanksgiving dish? Try this Green Bean Casserole .
Sweet Potato Casserole
For the filling:
- 5 sweet potatoes
- 1/2 c coconut oil
- 2 eggs
- 1/3 c coconut sugar
- 1 tsp. vanilla
- 1/3 c coconut milk
- 1/4 tsp. ground cinnamon
- 1 tsp. coarse sea salt, plus more to taste
For the topping:
- 1/3 c coconut oil
- 1 c pecans
- 1/2 c coconut sugar
- 1/2 c almond flour, or flour of choice
- For the filling: Preheat oven to 350F. Boil, then mash sweet potatoes in a bowl. Melt coconut oil. Lightly beat eggs. Add coconut sugar, vanilla, milk, cinnamon, and salt to the eggs and oil and beat until smooth. Put in 9x9 greased pan.
- For the topping: Melt coconut oil. Mince pecans. Combine topping ingredients together in a bowl. Stir to combine. Crumble topping over sweet potatoes. Bake for 30 minutes and serve.