peel sweet potatoes and cut into large cubes.

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

preheat oven to 350°

drain potatoes and return them to the pot. using a handheld mixer, blend in the coconut milk.

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

place sweet potato into a 9"x9" pyrex pan or baker

sprinkle crushed pecans on top

bake for 20 to 30 minutes or until golden brown on top