Preheat oven to 425 degrees F. Line baking sheet with foil or parchment paper. Arrange sweet potatoes on baking sheet and transfer to oven for 40-50 minutes (or until sweet potatoes are soft). Let cool for 20 minutes.

In food processor, combine rolled oats, walnuts, pecans, maple syrup and butter in food processor. Pulse until mixture is thoroughly combined and crumbly. Transfer to bowl.

Once sweet potatoes are cool, remove and discard peel. Transfer potatoes to food processer. Add cinnamon, vanilla, coconut milk and maple syrup. Blend until well combined.

Transfer sweet potato mixture to baking dish. Sprinkle crumbly oat-nut mixture on top to cover, plus extra pecans if desired.

Baked for 15-20 minutes or until topping is crisp and golden.

Serve warm. Leftovers can be refrigerated for a couple of days.