First, preheat your oven to 425° F. Peel your sweet potatoes and cut into 1/2-1 inch cubes for roasting.

Toss the sweet potato cubes with the oil and season all over with sea salt. Spread the on a parchment lined baking sheet in a single layer. Roast for 25-30 minutes or until tender and beginning to brown.

While the sweet potatoes are roasting, combine the chopped pecans and dates in a medium bowl and stir in the melted coconut oil, maple syrup, cinnamon, vanilla, coconut flakes and salt.

When the sweet potatoes are done roasting, remove from oven and turn down the heat to 350° F.

Transfer the sweet potatoes to a casserole dish and sprinkle the pecan-date mixture over them generously.

Bake in the preheated oven for 20 minutes or until toasty and lightly browned on top. Serve and enjoy anytime, not just the holidays!