Preheat oven to 375 º.
Peel and cut sweet potatoes into cubes.
Put potatoes in a large pot and cover with water. Boil for about 6-8 minutes. Check with a fork to make sure they are tender. Remove and drain. Return to pot.
Add coconut milk, coconut oil, egg and salt. Mash potatoes and stir.
Spray a 9 x 13 casserole dish with cooking spray and spread potato mixture in the bottom.
In a small bowl mix topping ingredients.
Spread over top of potatoes.
Bake at 375 degrees for about 17-20 minutes or until topping is golden.
Serve with a drizzle of pure maple syrup.
This reheats well and can be made a day ahead.