Step 1

In a large pot, pour enough water to cover an inch of the base. Insert steamer basket and place the chunks of potatoes on top.  Cover the pot and cook on medium-high heat until potatoes are fork-tender, about 15 minutes. Turn off the heat.

Step 2

Preheat the oven to 350F. Grease the baking dish and set aside.

Step 3

In a medium-sized bowl, mass the steamed sweet potatoes. Stir in almond milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt until well combined. Adjust seasoning and sweetness, if needed. Pour mixture into a greased baking dish and spread into an even layer. Set aside.

Step 4

In another medium-sized bowl, combine the chopped pecans, rolled oats, almond flour, brown sugar, coconut oil, cinnamon, and salt. Mix well. Sprinkle the topping mixture evenly over the sweet potato mixture in baking dish.

Step 5

Bake in preheated oven for 25 to 30 minutes, or until heated through and the topping is a golden brown.