Preheat your oven to 350°F (180°C) and grease a 13x9 or 12x8-inch casserole dish.

Peel your sweet potatoes, then chop them into 1-inch pieces.

Place your sweet potatoes in a large pot and cover them with water. Then bring the water to a boil and continue cooking until the potatoes are fork-tender (about 10 to 15 minutes).

While your sweet potatoes are cooking, prepare the pecan topping. In a small mixing bowl, add brown sugar, flour, cinnamon, and salt, and stir to combine. Add in your melted vegan butter and mix until just combined. Then stir in your chopped pecans and set the mixture aside.

Drain your cooked potatoes and add them to the bowl of a stand mixer (or a large mixing bowl) together with your coconut milk, maple syrup, vegan butter, vanilla, salt, cinnamon, and nutmeg. Use the stand mixer, an electric mixer, or a potato masher to mix everything together until it’s mostly smooth with a few small lumps. If you’re using a stand mixer or electric mixer, start on the lowest speed and increase to the 2nd or 3rd speed gradually.

Transfer your sweet potato mixture to the greased casserole dish. Then, spread your pecan and brown sugar topping evenly over the top of the casserole, leaving some space between the topping and the edges of your dish.

Bake your casserole for 30 minutes, or until your pecans have turned golden brown. Let cool for 10 minutes, then serve.