• In a large pot, bring water to a boil. Then boil sweet potato pieces until soft, about 10 minutes.
• Drain water and put sweet potatoes into a bowl, then mash them using a potato masher or fork.
• Add the brown sugar to the bowl.
• Measure out ½ cup of coconut milk from the can. Use the cream from the coconut milk can first.
• Add the cinnamon to the bowl, then use a fork to combine all of the ingredients.
• Spread the mixture into an oiled 8x8 baking dish, then set aside.

To make the Pecan Topping

• Place the flour, brown sugar, and cinnamon in a large mixing bowl.
• Pour in the melted butter, then mix to combine until crumbly.
• Sprinkle the pecan topping over the sweet potato mixture.

To Bake

• Preheat your oven to 350 degrees.
• Bake your vegan sweet potato casserole for 30-35 minutes or until heated through and firm in the center.
• Serve and Enjoy!