Put them in a pot and cover with water. Add a pinch of salt, and bring to a boil. Takes about 10 minutes.
Simmer another 10 minutes until potatoes are soft.
Drain and rinse with cold water to cool them down.
Add them to a bowl with the coconut milk, vanilla and salt.
Mash with a potato masher. I like to leave some chunks for texture, but you can mash until smooth.
Put into a square dish (9 x 9 or 8 x 8 works) and smooth out the top.
To make the toppings, put all ingredients into a food processor and blend until crumbly.
Pour the topping over the top of the sweet potato mixture.
Bake for 25 minutes.
Serve!
Notes
You can use full fat coconut milk for a creamier texture, but it will have more coconut flavor.
If you want to leave out the maple syrup you can, I like the flavor of both that and the coconut sugar. You can also do all maple syrup but your toppings won't be as dry and crumbly.