Add sweet potatoes in a large pot then fill with water and cover. Place over medium-high heat and cook for 25 minutes, until fork tender. Drain.
Preheat oven to 350 degrees F.
Add coconut milk, maple syrup, vanilla, cinnamon, nutmeg, and salt. Mix and bring to a low boil then use a potato mash to mash the sweet potatoes until smooth. Grease a large baking dish then pour the mixture into the dish and spread evenly throughout.
Then in a food processor, add all the ingredients for the toppings and pulse until broken down into a crumble texture that sticks together in a slight ball. Use your fingers to spread the crisp mixture evenly throughout the dish on top of the sweet potatoes.
Lastly, in a small bowl mix together pecan halves and maple syrup. Press the pecans throughout the top of the dish then pour the remaining maple syrup on top.
Place in the oven to bake for 45 minutes. Once it comes out of the oven, sprinkle with cinnamon and flake salt before serving!
*I left the skin on for extra nutrients, but you can peel before you cook the sweet potatoes, if you prefer!