Wash and dry the potatoes. Roast the sweet potatoes whole on a foil-lined pan for one hour to an hour and a half, depending on the size of the potatoes. They should be tender when poked with a fork and caramelizing at the base.
When done, remove from oven and allow to cool.
Preheat oven to 350°
In a food processor, combine the coconut cashews, pecans, avocado oil, cinnamon, coconut sugar, and salt to taste. Pulse until coarse and paste-like.
In a large bowl, beat the potatoes with an electric mixer. When smooth, add in coconut milk, cinnamon, nutmeg, orange juice, and zest. Beat until smooth and salt to taste.
In a greased 9X13 pan, pour in sweet potatoes and spread them evenly into the pan. Then, add the topping—because it’s paste-like, use your fingers to crumble it on top.
Bake in the oven for 25-30 minutes and serve warm!