Preheat your oven to 450°F (232°C). Wash and dry the sweet potatoes, then place them on a lined baking sheet. Bake for about 30 minutes or until fork-tender.

Once baked, cool for 10 minutes, then peel the skins off. Slice the sweet potatoes and mash them in a large mixing bowl.

Reduce oven temperature to 350°F (175°C). Add melted dairy-free butter, almond milk, sugar, salt, nutmeg, and cinnamon to the sweet potatoes and mix until creamy.

Incorporate the eggs and mix at medium speed for about 5 minutes until light and fluffy.

Pour the sweet potato mixture into a greased 1.5-quart casserole dish. Bake uncovered for 15 minutes.

In a mixing bowl, combine chopped pecans, gluten-free flour, and brown sugar for the topping.

After the initial baking, sprinkle the pecan topping and gluten-free marshmallows over the casserole. Bake for an additional 20 minutes.

Let the casserole cool for 10-15 minutes before serving to allow flavors to settle.