Peel sweet potatoes and cut into equal-sized cubes.

Place all in large sauce or stock pot, cover with water, and boil until potatoes are very tender.

Preheat oven to 350°F (175°C).

Drain potatoes and return to pot.

Using a handheld mixer, blend in coconut milk.

Add eggs, vanilla, oil (or butter), cinnamon, nutmeg and lemon zest.

Place sweet potato mixture into 9” x 9” Pyrex pan, or oval baker.

Sprinkle crushed pecans on top.

Bake 20–30 minutes, or until golden brown on top.