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.