Preheat oven to 400F. Clean and wash potatoes. Rub them with coconut oil and poke holes in them with a knife. 4-6 holes in each potato should do it. Place the potatoes on a baking sheet lined with heavy-duty aluminum foil. Bake sweet potatoes for one hour on a large baking sheet, turning halfway through.
Once potatoes are soft remove them from the oven, cut them in half and let them cool until they can be handled.
Discard the skin and place the potatoes in a large bowl. Using a hand mixer whip the potatoes with the cinnamon, almond milk, nutmeg, vanilla extract and coconut sugar.
In a separate bowl mix together butter, almond meal, oats, coconut sugar, vanilla, cinnamon, and pecan halves.
Grease a 9 x 13 oven-safe casserole dish and add whipped potatoes in an even layer.
Top with the pecan oatmeal mixture.
Cover the dish with aluminum foil and bake at 350F for 30 minutes. Remove cover and continue cooking for 15-20 minutes until the top is slightly browned and looks “crunchy.” Since you are technically “reheating the potatoes” check to make sure they reach 165F before pulling them from the oven.
Note: You can also microwave potatoes, peel, and boil, or make them in the instant pot. However, I strongly encourage you to bake them. This brings out their natural sweetness and adds a depth of flavor that cannot be matched with other methods