Wash sweet potatoes and poke with a fork (4-8 pokes per sweet potato), place on a sheet pan lined with parchment paper and bake until tender 40-60 minutes depending on the size of the sweet potatoes.
Remove from oven, allow to cool.
When cool enough to handle remove the skin from sweet potatoes using a paring knife or by splitting potato in half and scooping out the flesh.
Place sweet potato flesh in a large bowl, add coconut milk, eggs, maple syrup, and spices.
Using a MultiQuick 5 Vario hand blender, blend ingredients until light and fluﬀy.
Add potatoes to a 9x9 baking dish.
Make the topping by pulsing pecans in the mini-chop attachment of the MultiQuick 5 Vario hand blender, until they are chopped into smaller bits.
In a small bowl combine pecans, almond flour, cinnamon, cayenne, and salt. Add 2 tbsp ghee (or melted butter) and using your hands combine until topping resembles small pebbles.
Cover the sweet potatoes with the crumbly topping, and then sprinkle with 1 tbsp coconut sugar (or brown sugar).
Bake for 25 minutes, or until topping is browned. Serve immediately.
To prepare in advance:To prepare in advance simply prepare the sweet potato filling and place in a baking dish, then cover tightly. Store in the fridge for up to 4 days.Prepare pecan crumble topping, with everything except the ghee or butter. Store in a separate container in fridge.When ready to bake, simply combine the crumble topping with the ghee or butter, sprinkle on the sweet potatoes and bake.