Preheat oven to 350ºF and bring a large pot of water to boil. Wash and peel sweet potatoes. Cube them.
Carefully add cubed sweet potatoes to boiling water. Boil 15-20 minutes until fork tender.
While sweet potatoes boil, mix chopped nuts with 1 ½ T maple syrup and 1 t cinnamon. Set aside.
Drain sweet potatoes. In a food processor or large blender, add sweet potatoes, coconut oil, salt and pepper, and remaining maple syrup and cinnamon. Purée to desired texture - I opted for smooth, some may prefer to preserve more chunk.
Distribute sweet potatoes evenly into a casserole dish (mine was 7×10) and spread maple nut topping over it. Bake for 20 minutes, until maple nut topping is roasted and glistening.