Slice sweet potatoes in half but leave the skin on. Rub both sides with oil and arrange cut-side down on a baking sheet lined with parchment paper (optional) for easier clean up.
Use a fork to poke holes in the back sides of the potatoes to let steam escape. Then bake for 25-35 minutes or until all potatoes have some give when you press the tops (time will vary depending on size of potatoes) — you want them very tender so they mash easily.
Once tender, remove from oven and let cool slightly (5 minutes). Then use a spatula to carefully flip over. Use a fork to lightly mash the insides of the sweet potatoes until they’re just slightly pressed down and the surface is flat (see photo/video).
Swipe the top of each potato with a little dairy-free (or dairy) butter. Then shake a light dusting of cinnamon on each potato, followed by ~1 tsp coconut sugar, 2 Tbsp pecans, and a drizzle of maple syrup (focusing the syrup on the pecans) over all the sweet potato halves.NOTE: You could also add some mini marshmallows at this point if you're feeling sassy (but it will no longer be refined sugar-free).
Return to oven for 8-10 minutes or until toppings appear slightly browned and toasty (watch pecans carefully so they don't burn). They should smell amazing!
Remove from oven and serve immediately. These are amazing on their own, but would also pair well with almond (or other nut) butter, additional butter or maple syrup, or coconut whipped cream.
Best when fresh. Store cooled leftovers covered in the fridge up to 2-3 days. Not freezer friendly once topped. Reheat in a 350 degree F (176 C) oven until hot.
NOTE: You could also prep these up to the point of adding the toppings, then refrigerate the halved, partially cooked potatoes until ready to bake. Just bake longer — about 10-15 minutes — as they will be cold. Watch pecans to ensure they don’t burn.
*Nutrition information is a rough estimate calculated with the lesser amounts of coconut sugar and maple syrup.