2-3ouncesorganic coconut flakesthe big ones, not the shredded stuff
Preheat your oven to 425 degrees F. Line a baking sheet with a silicone mat or parchment paper.
Place the sweet potato pieces into a large mixing bowl. Drizzle with coconut and season with salt & pepper. Toss to coat the potatoes.
Pour the sweet potatoes onto your prepared baking sheet and spread into an even layer.
Bake for 40 minutes, or until the potatoes are fork tender.
Remove from the oven and let rest until cool enough to handle.
Place half of the sweet potatoes in a food processor. Pour in half of the coconut cream, honey, and 1/4 teaspoon salt. Puree until mostly smooth, scraping the sides of the bowl as needed. Transfer the sweet potatoes to 2.5-quart casserole dish and repeat with the remaining potatoes, coconut cream, honey, and salt.
Stir the potatoes together in the casserole dish, and then spread evenly.
Top the casserole with coconut flakes, spreading then all over the sweet potatoes.
Bake at 350 degrees for 20 minutes or until warmed through.
Removed from the oven and serve immediately.
You can prepare this casserole ahead of time. Do everything except add the coconut topping, cover in plastic wrap, and store in the fridge. When you're ready to bake, remove the plastic wrap and bake for 30 to 40 minutes or until cooked through. Add the coconut during the last 15 minutes or so.