Preheat oven to 350° and grease four 6oz ramekins with coconut oil.
Peel and chop sweet potatoes into 1/2 inch chunks. Place in a 2 quart saucepan, cover with water and bring to a boil. Reduce to medium heat and cook 8-10 minutes, until potatoes are tender. Drain and place in a large bowl. Add in the almond milk, maple syrup, salt and cinnamon and blend with an immersion blender or mix with a hand mixer. Add in the egg and mix again. Divide evenly between ramekins.
Combine pecans, maple sugar, and salt in a small bowl. Sprinkle about 2 tablespoons of the mixture on top of each cup. Top each with a teaspoon of ghee.
Bake 20-25 minutes and serve warm. Store covered in the fridge up to a week.
*Sweet potato layer can be made ahead and stored in the fridge. Let come to room temperature and top with pecan topping when ready to bake.