Add the sugar, canned coconut milk, vanilla extract, cinnamon, nutmeg, and salt to the bowl with the potatoes and mash with a potato masher or electric hand mixer.
In a bowl, combine the flour, sugar, cinnamon, and salt and stir with a spoon, then add the maple syrup and vegan butter. Use your hands to mix until crumbs form, then add the chopped pecans.
Sprinkle the sweet potato mixture with the pecan streusel topping and bake, uncovered, for 30-35 minutes or until the crumbs begin turning golden-brown. Then serve and enjoy!
If you want to serve this gluten-free sweet potato casserole as a dessert, add a small dollop of sweetened whipped coconut cream, it’s delicious and still vegan!