Wash and dry the sweet potatoes. Pierce with a fork so that they do not explode when baking.
Place on a baking sheet and bake at 400 degrees for 45 minutes.
Pinch the sweet potatoes to test whether they are done. They should not be hard.
While the sweet potatoes are baking mix the topping.
Coarsely chop the pecans and mix them with the melted dairy-free butter and coconut sugar. Set aside.
Remove the baked sweet potatoes from the oven. Cut the tops off the potatoes as shown in the photo above. Each person gets one sweet potato.
Scoop out the center and the little bit that's in the tops and place in a large bowl. If the ends are unattractive then you can cut them off carefully. It is still easy to form and stuff the sweet potato. Do this with all the sweet potatoes, reserving their shells.
Mash the sweet potatoes with a potato masher and add the dairy-free butter, milk, salt, and pepper to taste. Mix well.
Evenly divide the mixture among the empty sweet potato shells.
Divide the topping between the six sweet potatoes and cover the tops completely.
At this point you may refrigerate or freeze the stuffed potatoes; otherwise, place the potatoes on a baking sheet and bake for 20 minutes.