Roast sweet potatoes at 400 degrees for one hour, or until very soft. Cool and peel.
Add topping ingredients to food processor and pulse until mixture resembles coarse crumbs with pieces of chopped pecans. Remove from processor and set aside.
Add peeled sweet potatoes and filling ingredients to food processor, and process until smooth.
Pour filling into greased casserole dish. Sprinkle topping evenly over filling.
Bake at 350 degrees for 25-30 minutes, until topping is browned and filling is cooked though.
Video
Notes
For vegan sweet potato casserole, use maple syrup and coconut oil.