Peel and cut the sweet potatoes into 1 inch cubes. Place the sweet potatoes in a pot and cover with water.

Bring to a boil for about 15 minutes, or until the sweet potatoes are soft and tender.

Drain the water from the sweet potatoes. Place them in a large bowl.

Mash with a fork or a potato masher.

Mix in the brown sugar, butter, nondairy milk, vanilla, cinnamon, and nutmeg.

Spread the mashed sweet potatoes evenly into a 2 quart casserole dish.

Top with coconut, pecans, brown sugar, melted butter, and flour.

Bake for 25 to 30 minutes or until it is golden brown.