Preheat oven to 350 degrees F. Peel and chop potato into chunks (keep all the same size.
Take a stock pot and fill 1/4 of water. Add sweet potatoes into the water and boil until fork tender. This will take about 13-15 minutes.
Drain potatoes by pouring into a colander, then put back in the pot. Add in coconut milk, coconut oil/butter, maple syrup, cinnamon, nutmeg, salt and pepper. Blend by either using your hand mixer, blender or food processor and blend until potatoes are smooth. Taste for any additional seasonings.
In a small bowl, combine all topping ingredients until pecans are well coated.
Add sweet potatoes into an oven safe dish and top with pecans.
Bake in preheated oven until topping is browned; about 15 minutes. Serve warm.