Lightly butter 9 x 13-inch baking dish and set it aside. Add the cut sweet potatoes to a large stockpot and cover them with 6-inches of water.

Bring the water up to a boil over medium-high heat and cook the potatoes until they're fork-tender, or 30-35 minutes. Once they are soft, drain the sweet potatoes using a colander. Turn your oven on to 350°F (177°C).

Return the hot sweet potatoes back to the empty pot. Add the first quantity of unsalted butter to the pot and use a potato masher to mash the sweet potatoes and butter together until the potatoes are slightly chunky. Scrape the sides of the pot down with a rubber spatula to ensure the potatoes are free of lumps.

Next, add the coconut milk, brown sugar, pumpkin spice blend, salt, and vanilla extract to the pot. Use the masher to continue mashing and stirring the ingredients into the potatoes while you do so.

Once the coconut milk is fully mixed in, add the beaten eggs to the pot. Use a rubber spatula or spoon to mix these into the sweet potato mixture well.

Add the coconut flakes, pecans, almond flour, brown sugar, unsalted butter, and pumpkin spice blend to a medium-size mixing bowl. Use your fingers or a fork to mash and mix everything together until the mixture clumps when squeezed in your hand.

Once the coconut pecan topping is mixed, scrape the mashed sweet potato mixture into the greased baking dish. Use a rubber spatula to smooth the sweet potatoes into an even layer in the baking dish.

Sprinkle the coconut pecan topping over the sweet potato layer, ensuring the topping is evenly distributed in an even layer. Put the baking dish into the preheated oven and bake the casserole for 35-40 minutes.

When baked, the top will be a dark, golden brown color, and the edges of the casserole will be slightly crusty. Remove the casserole from the oven and allow it to cool for 10-15 minutes before serving.