Preheat oven to 450°F (232°C).

Clean sweet potatoes and pierce with a fork. Bake for 45 minutes or until soft. If you would rather save time you can microwave them for 10 to 15 minutes.

Meanwhile, make the pecan oat crumble topping. Add all the ingredients into a bowl and use a fork to mash the butter into the ingredients. You can also use clean hands to form the crumble, which is my preferred way of doing it.

Once they are done baking let them cool for at least 10 minutes before cutting them. Once they are cool enough to handle cut them in half. Then, let them cool again for another 15 to 20 minutes so you can handle the potatoes.

Use a knife to mark out an oval shape and leave about a ¼ inch border of the potato. Scoop the insides out and put into a bowl. Repeat with the remaining potatoes.

6.Add the vegan butter, non-dairy milk, and cinnamon into the bowl. Mash with the back of a fork until smooth and fluffy. Taste and if desired add in the maple syrup and some salt to your preferences.

Divide the mashed potatoes evenly between the sweet potato shells. Then divide the pecan oat crumble topping evenly as well.

Bake at 425°F (217°C) for 25 minutes or until the topping is caramelized and golden.

Garnish with cinnamon and salt, enjoy.