In a large pot, cover your peeled and coarsely chopped sweet potatoes with water and bring to a boil. Reduce heat to medium and cook 15-minutes or until the sweet potatoes can be pierced easily with a fork.
Preheat your oven to 400 F.
Drain the water from your sweet potatoes. Add 1 tsp of olive oil and mash the sweet potatoes until smooth. Add 2 eggs and mix well.
In a medium bowl, combine the chopped pecans, coconut sugar, maple syrup, a small pinch of salt and the remaining 2 tbsp of olive oil. Mix well.
Transfer the mashed sweet potatoes (approximately 5 cups) to an 8 x 8 inch casserole dish, smoothing flat with a spatula. Top with the chopped pecan mixture, sprinkling evenly on top of the mashed sweet potatoes.
Bake uncovered at 375 for 30 minutes or until the pecans are toasted and the pie is heated through. Serve as a delicious side dish for your holiday meal!