While oven is heating, poke holes throughout the Sweet Potato (with a fork or a knife) and cook in the microwave for 9 minutes.
When done cooking, let sit in the microwave for 3 minutes.
Next, Place tin foil on a cookie sheet. Spread the pecan pieces onto the tin foil and pour the maple syrup evenly over them. Place into the oven and bake for 10 minutes,
Once the sweet potato is cool enough to handle, and the pecans are baking, scoop out the flesh and place in a large bowl.
Using an infusion blender, blend the sweet potato, while slowly adding in the almond milk and water - (you should be able to use a regular blender for this step too). Blend until smooth and silky. Add more almond milk/water if needed to get the right texture. Move to a serving dish/bowl.
Once the pecans are done baking, use a spatula to mix and absorb any extra maple syrup. Then immediately remove from the tin foil (they will cool and stick to the foil like glue if you wait!) and sprinkle on top of the whipped sweet potato.
Serve yourself and Enjoy!
Notes
This recipe only serves 4 so make double the recipe for a big dinner!