For the filling:

• 2 1/2-2 3/4 lbs sweet potatoes (about 4 medium sweet potatoes)
• 1/4 cup natural maple syrup
• 1/3 cup dairy or non-dairy milk of choice
• 1 Tbsp. olive oil
• 1/2 tsp. sea salt
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/4 tsp. chili powder
• 2 whole eggs

For the topping:

• 1 cup pecans chopped
• 2 1/4 tsp. olive oil
• 1/2 tsp. ground cinnamon
• Pinch of nutmeg
• Pinch of salt

1. Preheat oven to 375 degrees F. grease a 1.5 quart baking dish and set aside.

2. Bake sweet potatoes in the oven for 40-50 minutes or until soft and cooked through. 

3. While sweet potatoes are baking, combine the topping ingredients in a bowl (except for the bacon). Set aside.

4. When sweet potatoes are done, remove from oven and let sit for 5 minutes.

5. Remove the outer skin from the sweet potatoes and add the peeled sweet potatoes to a food processor or large bowl. Process or use a hand mixer to mix well.

6. Add the rest of the filling ingredients (except for the eggs) and process/mix unitl smooth. Add the eggs and process/mix until smooth.

7. Transfer the sweet potato filing to the prepared baking dish and spread out evenly. Top witht the pecan mixture (no the bacon yet).

8. Cover with foil and bake for 30 minutes. Remove foil, add the cooked and crumbled bacon; bake for another 10-15 minutes, uncovered. If pecans get too brown, cover again with foil. Serve warm.