Preheat the oven to 425 degrees F. Then, line a baking sheet with aluminum foil.
Pierce the sweet potatoes with a fork a few times.
Arrange sweet potatoes onto the baking sheet. Roast for 50-60 minutes, or until fork-tender. Cook time may vary depending on the thickness of the potato. Check on the potatoes after 35 minutes.
Scoop the inside/flesh of the sweet potato and place it into a large mixing bowl. Mash potatoes with a fork or potato masher.
Add the coconut milk, brown sugar, ground cinnamon, and nutmeg. Combine well.
Top with toasted pecans, serve.
Notes
Not a fan of using brown sugar? Switch it out for maple syrup instead. Start with about 2 tablespoons’ worth - add more if needed.
This dish is lightly sweetened, so if you want to indulge a bit more, go for a heavier pour with the sugar.
This recipe can be made a few days ahead of time. To reheat, cook over medium-low heat and add stir in a touch of coconut milk, water, or other dairy-free milk. Heat until warm.
For toasted pecans, dry roast them in a non-stick pan over medium heat. Cook for about 2-3 minutes, or until browned.