Place the sweet potatoes in a large pot, and cover with water. Bring to a boil, then reduce heat to medium and cook for about 15 until tender. Drain.

While the potatoes are cooking, melt 2 tablespoons vegan butter, add the chopped shallot and saute about 5 minutes until translucent.

Add the freshly grated ginger, and cook a couple of minutes more until fragrant.

Place the sweet potatoes in the bowl of a food processor (you can also use a mixer). Drizzle the butter, shallots, ginger over the potatoes, and process until super smooth and creamy.

Line a baking sheet with some parchment and set aside.

Melt the butter in a large skillet. Add the maple syrup, chopped pecans & coconut flakes. Toss to coat. Stir the streusel continuously to prevent burning and ensure even toasting for about 3-5 minutes, or until it turns golden brown.

Keep a close eye on it as it can burn quickly.

Sprinkle with cinnamon, salt, and cayenne (if you want a touch of heat).

Once the coconut flakes are toasted to your desired level of crispness and have a nice golden color, remove them from the pan immediately transfer to the prepared parchment paper.

Scoop the mashed sweet potatoes into a serving dish. Evenly scatter the streusel over the potatoes, and serve warm.