Preheat the oven to 400° and line a sheet tray with parchement paper. Wash the sweet potatoes and place them on the sheet tray. Bake 40-50 minutes, until fork tender. Let cool 20 minutes, until cool enough to handle. Reduce the oven temperature to 350°
Cut each potato in half length wise and scoop out the inside, leaving 1/4 inch of the sweet potato in the skin.
Add the scooped out potato to a food processor and add the Danish Creamery Organic Spreadable Butter, maple syrup, salt, and cinnamon. Blend until smooth. Scoop back into potato halves.
Make the topping. In a small bowl, combine the pecans, cinnamon, coconut flour, butter, and maple syrup. Mix with a fork to combine until crumbly. Divide evenly between all the potaotes.
Bake 20-25 minutes at 350°, until top is golden brown.