This casserole is already built on a naturally rich, creamy base, with roasted sweet potatoes mashed together with full-fat coconut milk, maple syrup, and warm notes of cinnamon, ginger, and turmeric until silky smooth. Roasting the sweet potatoes first concentrates their natural sweetness and caramelizes the edges before they're mashed, giving the base real depth without needing anything heavy to prop it up. On top, a crunchy crumble of pecans and rolled oats gets tossed with maple syrup and melted coconut oil, then baked until golden and toasty — it's a satisfying textural contrast to that velvety layer underneath. Every component, from the spiced mash to the crumble topping, comes together with pantry staples and a couple of baking sheets, so there's nothing fussy about the process. It's a cozy, crowd-pleasing side that fits beautifully into a dairy free holiday spread, and the leftovers reheat just as well the next day.
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Preheat the oven to 400°F (205°C). Spread the sweet potato chunks in a single layer on a rimmed baking sheet, drizzle with 2 tbsp melted coconut oil, and toss to coat. Roast for 30–35 minutes, turning once halfway through, until completely tender when pierced with a fork and the edges are beginning to caramelize.
Transfer the roasted sweet potatoes to a large mixing bowl. Add the coconut milk, 3 tbsp maple syrup, cinnamon, ginger, turmeric, and salt. Mash with a potato masher or fork until smooth and well combined, with no large lumps remaining. Taste and adjust salt if needed.
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