Maple Pecan Twice Baked Sweet Potatoes

Preheat oven to 425 degrees.
Slice the sweet potatoes in half lengthwise and place on a foil or parchment paper lined baking sheet.
Drizzle 1 tablespoon of oil over the cut open side of the sweet potatoes and lay them cut side down on the baking sheet. Roast for 25-30 minutes or until fork tender.
When the sweet potatoes are cooking, prepare the topping. In a medium sized bowl combine chopped pecans, pecan halves, almond flour, coconut sugar, maple syrup, butter or ghee, cinnamon and salt. Set aside.
Once sweet potatoes are cooked, let them cool slightly for about 5-10 minutes so you can handle them. Scoop out most of the insides but leave about ⅛ inch of sweet potato in the skin.
Place all of the scooped out sweet potato in a large bowl and mash them with a potato masher or fork. Add almond milk, butter or ghee, maple syrup, cinnamon and salt and stir to combine fully. Scoop the mixture back into the sweet potato skins evenly.
Top each sweet potato half with some of the maple pecan topping and return to the oven for 8 minutes. Removed and enjoy!