Cook the Sweet Potatoes:

Cup of Yum
1. Cook the sweet potatoes using your preferred method. I boil them on the stove top. To do so, peel the potatoes and chop them into 1.5 to 2-inch thick rounds. Transfer the chopped sweet potatoes to a large pot and fill it with water so that the potatoes are fully covered.
2. Bring the pot to a full boil on the stove top and boil the potatoes for 20 minutes, or until they are fork tender.
3. Drain the sweet potatoes into a colander and set the cooked sweet potatoes aside to cool.

Make the Pecan Streusel Topping:

1. Add all of the topping ingredients to a large bowl and mix until completely combined. Set aside until ready to use.

Prepare the Sweet Potato Casserole:

1. Preheat the oven to 350 degrees Fahrenheit. Spray a large 13” x 9” casserole dish with cooking spray or lightly grease it with butter.
2. Once the sweet potatoes are cool enough to handle, mash them using a potato masher or a hand mixer until creamy. I use the same pot I used to cook them in.
3. Add the coconut milk, pure maple syrup, whisked eggs, vanilla extract, ground cinnamon, sea salt (the remaining ingredients). Mix everything well using the potato masher or a wooden spoon until completely combined. Note: if the coconut cream is separated from the coconut water, pour the whole can into a jar or microwave safe container and microwave for 40-60 seconds until the coconut milk stirs together easily.
4. Transfer the mashed sweet potato mixture to the prepared baking dish and spread it into an even layer.
5. Sprinkle the streusel topping mixture evenly over the sweet potato layer.
6. Bake on the center rack of the preheated oven for 35 to 45 minutes, or until the topping is golden brown and crispy.
7. Serve sweet potato casserole with your main dish and enjoy!