Prepare the roasted sweet potatoes and garlic - Preheat the oven to 400°. Toss the cubed sweet potatoes with olive oil, salt, and pepper. Cut the top off the top of the garlic to reveal the cloves of garlic. Spread on a baking sheet, and roast until edges begin to brown and pieces are fork tender (about 30-40 minutes).

Add remaining ingredients - To a sauté pan over medium-high heat, add a drizzle of olive or coconut oil. Squeeze the garlic cloves into the pan along with the roasted sweet potatoes, red onion or shallot, the chipotle(s), cinnamon, cumin, and piloncillo or brown sugar. Stir to combine. Cook 1-2 minutes until spices are fragrant. Stir in the coconut milk. Season with salt and pepper. Bring up to a simmer.

Finish the sweet potato mash - Use a potato masher to break up the sweet potato mixture. It does not need to be completely smooth. This is a rustic dish. Using a spatula press the sweet potato mash into a casserole dish. Garnish with chopped pecans, and pop into the oven to keep warm until ready to serve.