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