Preheat the oven to 400 degrees F. Grease a 3 qt baking dish, like a French Corningware, or 9x13 baking dish.
Prepare the sweet potatoes by scrubbing them and roughly chopping into large pieces. You can peel them if desired, but I left the skin on for added fiber. Add them to a large pot and cover with a few inches of water. Cover and bring to a boil. Cook the potatoes on medium-high heat for ~15 minutes or until they are tender.
Remove the cooked sweet potatoes from heat and drain the excess water. Add the coconut milk, maple syrup, egg, vanilla, cinnamon, nutmeg, and salt to the pot. Use a hand mixer to blend until smooth. Transfer the filling to the greased baking dish and use a spatula to spread it out evenly.
To make the topping, add the pumpkin seeds, pecans, and oats to a food processor and pulse until finely chopped. If you do not have a food processor, you can roughly chop the seeds and pecans with a knife and leave the oats intact. In a small bowl, mix together the chopped seeds, pecans, and oats with the cinnamon, sea salt, maple syrup, and melted butter.
Crumble the topping on top of the filling. Bake for 25 to 30 minutes or until topping is slightly browned. Enjoy warm!