Preheat the oven to 425ºF and thoroughly wash the sweet potatoes. Poke holes in the sweet potatoes with a knife and place them on a parchment lined baking sheet.

Bake until completely soft and starting to caramelize, 1 hour. The timing will vary depending on the size of your sweet potatoes.

Remove the sweet potatoes from the oven, and let them cool until you can peel them. After you’ve peeled the sweet potatoes, add them to a medium sized bowl.

Mash the sweet potatoes until no lumps remain. Add the ghee/coconut oil, coconut milk, sea salt, pepper, vanilla, and egg, and mash again until smooth.

Lightly grease a 9″ pie pan or 10″ flan pan, (glass or ceramic works best). Spread the sweet potato filling evenly into the dish.

In a small bowl, stir together the pecans, maple syrup, ghee/coconut oil, sea salt, and cinnamon. Spread the pecan mixture evenly over the top of the sweet potato mixture.

Bake the sweet potato casserole at 350ºF until bubbling and caramelized, about 30 minutes.

Make Ahead Tips: You can bake the sweet potatoes ahead of time, then the day you’re ready to bake the casserole proceed with the step where you peel the roasted sweet potatoes. You can also make the filling ahead of time, then add the topping before baking.