Preheat oven to 375 degrees Fahrenheit. Place sweet potatoes on a baking sheet and prick all over with a fork. Roast for 35-40 minutes until completely soft. On another baking tray, roast pecans for 7-8 minutes and add the coconut chips for the last 2 minutes of baking. Roast until golden.
2
When sweet potatoes are cool enough to handle, remove the skin with a paring knife. Mash and divide into four bowls. Top each bowl with a half tablespoon of coconut oil and half a teaspoon of the combined spices. Mash together to integrate.
3
Top the bowls with the remaining toppings and eat warm.
