Set oven to 425 degrees.
Using a fork, poke holes all around the sweet potatoes. Place the potatoes onto a sheet pan lined with foil. Roast the potatoes for 45-minutes or until soft and you can stick a knife easily through the middle. Set the sweet potatoes aside until they are cool to the touch, about 5-7 minutes, and then remove the skins. The skins should peel right off.
Reduce the oven temperature to 350 degrees.
Place the cooked sweet potatoes into a medium-sized bowl and mash with a potato masher. If you prefer the potatoes to be smooth, with less lumps, then use a food processor or hand blender to puree the potatoes.
Stir the maple syrup, 3 tablespoons melted butter, 1/2 teaspoon of salt, coconut milk, and eggs into the sweet potatoes.
Spread the sweet potato mixture into a 9 x 13 baking dish, coated with cooking spray.
To make the pecan oat streusel topping mix together, in another medium bowl, the pecans, rolled oats, almond flour, cinnamon, brown sugar, 1/4 teaspoon of salt, and 1/4 cup of softened butter until evenly mixed and forms a crumble. This can be made while the potatoes are cooking or even the day before.
Sprinkle the topping over the sweet potatoes.
Bake for 40 - 45 minutes or until the sweet potatoes are cooked through and the topping is toasted, golden brown, and fragrant.