Preheat the oven to 375 F and lightly grease an 8x8" baking dish.

Prepare the sweet potato by adding to a large pot and covering with water. Bring to a boil for 20-25 minutes or until the sweet potatoes are fork-tender. Strain and add to a bowl.

Add the coconut milk, ghee, salt, and cinnamon. Use a potato masher to thoroughly mash and transfer to the baking dish.

Combine the tigernut flour, shredded coconut, coconut sugar, and cinnamon in a bowl. Stir in the coconut oil until the mixture is hydrated, but still slightly crumbly.

Crumble the topping over the sweet potato, thoroughly covering.

Bake in the preheated oven for 15-20 minutes or until the topping is golden brown.

Remove from the oven and allow to cool slightly before drizzling with melted coconut butter. Serve with a serving spoon.