Preheat oven to 350 degrees Fahrenheit.

Place diced yams on rimmed baking sheet lined with aluminum foil. I had to divide my yams into two batches to fit on the baking sheet. Drizzle two tablespoons melted coconut oil over first batch of yams, season with salt and pepper. Roast in oven for 20 minutes, or until yams feel soft when poked with a fork. Remove first batch of yams from oven and repeat entire process with second batch of yams.

Once yams are done roasting, add to food processor (you can also use a high powered blender or a hand mixer.) Add cayenne, 5 tablespoons of melted butter and maple syrup. Turn on food processor and puree/pulse until smooth but with a few chunks still remaining.

Pour yams into baking dish [I use a cast iron baking dish that’s approximately 11 inches x 5 inches, with some good depth to it. You can really use any dish that will fit the yams and give you good service area for the topping.] Spread evenly, set aside.

Place pecans on baking sheet in 350 degree oven for 5 minutes to toast. Remove from oven and let cool slightly.

Combine cereal and pecans in a Ziploc bag and use a mallet to pound into small, even pieces. Pour into small mixing bowl and add 6 tablespoons melted butter and brown sugar. Stir to combine.

Sprinkle but and cereal topping over yams. Bake in 350 degree oven for 20 minutes. Remove, let cool slightly, and enjoy!