Place your sweet potatoes in a large stock pot with boiling water and boil until fork tender, approximately 15 minutes

Transfer to a large mixing bowl or stand mixer

Preheat your oven to 400 degrees

If using freeze dried blueberries, pulse in a food processor to make a powder and then add to your sweet potatoes, if using fresh blueberries don't add them yet

Add your coconut milk, lemon juice, butter, honey, and cinnamon and mash using your stand mixer or a hand mixer

Beat your potatoes until no lumps remain

Fold in your fresh blueberries if using them and mix by hand

Transfer your sweet potato mixture to 4 small ramekins and sprinkle pecans on top

Place your ramekins on a cookie sheet and bake in the oven for 10-15 minutes or until your pecans are toasted, NOT BLACK

Garnish with a scoop of refrigerated coconut milk and serve