Preheat oven to 350° and get a out an 8×11 baking dish. This could also be made in a 13×9, but won’t be as thick.
Peel the sweet potatoes and cut into large chunks. Place them in a large pot, cover them with cold water and 1/2 teaspoon of salt and bring them to a boil. Reduce to simmer, cover and cook until fork tender. 20-23 minutes.
While sweet potatoes are cooking, make the pecan topping. In a medium bowl combine pecans, sugar, almond flour, cinnamon and salt. Add the coconut oil and mix until well combined. I find using my hands works best for this. The mixture should be the consistency of wet sand that will pack if you squeeze it into a ball.
Once sweet potatoes are done, drain and add them back to the pot. Add in coconut oil and almond milk and mash until smooth. Add in coconut sugar and cinnamon and 1/4 teaspoon salt and mix again.
Stir in eggs and mix until completely combined. Use an immersion blender if desired.
Scoop sweet potato mixture into the baking dish and top with pecan mixture. Bake for 30 minutes.
Two other ways of making the sweet potatoes:
Oven: Preheat oven to 450° degrees. Wash potatoes and place them on a baking sheet. Bake until soft and a fork easily goes through the center- about 1-1 1/2 hours. Let cook enough to handle and slice in half. Scoop the inside out into a bowl and add the rest of the ingredients.
Instant Pot: Peel and cut sweet potatoes into large chunks. Place in Instant Pot and add 3/4 cup water. Place the lid on and close the valve. Hit the “manual” button and reduce it to 8 minutes. Quick release and drain.