Preheat oven to 450 degrees F.

Line a baking sheet with parchment paper.

Wash the sweet potatoes, then poke holes in them by stabbing them with a fork a few times.

Bake in the oven for 45 minutes - 1 hour, until soft and easily pierced with a knife.

While the sweet potatoes are baking, whisk together maple syrup, water, vanilla extract, and cinnamon in a bowl.

Toss in the pecans and stir to coat well. Set aside until the sweet potatoes are done.

Once the sweet potatoes are done cooking, lower the oven temperature to 350 degrees F.

Cut the potatoes down the center lengthwise, then push them down carefully from the top to flatten . and open them a bit.

Top each potato with the pecan mixture.

Melt together butter, coconut butter, and salt on the stove top or in the microwave. Pour evenly over the sweet potatoes and the pecan topping.

Bake in the oven for 10-15 minutes until the pecans are browned and toasted. If you have leftover pecans, toast it along side the potatoes and save as a snack!

Sprinkle with more cinnamon and unsweetened coconut flakes, if desired. Serve immediately.