Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with 2 tablespoons olive oil and 1 teaspoon salt on a large baking sheet. Roast for 25 minutes until fork-tender and caramelized around the edges.

While sweet potatoes roast, make spiced pecans: In a small skillet over medium heat, toast chopped pecans dry for 2 minutes. Add 1 tbsp maple syrup, smoked paprika, and a pinch of salt. Stir constantly for 1 minute until glazed, then transfer to parchment paper to cool into crunchy clusters.

In a large Dutch oven or soup pot over medium heat, warm 1 tablespoon olive oil. Add diced shallots and cook for 3 to 4 minutes until soft and translucent.

Add minced garlic, grated ginger, cinnamon, and nutmeg. Cook for 1 minute until fragrant.

Add the roasted caramelized sweet potatoes to the pot and pour in the vegetable broth.

Bring to a gentle boil, then reduce heat to low and simmer uncovered for 8 to 10 minutes to allow the flavors to marry.

Remove from heat. Using an immersion blender, blend the soup until completely smooth and velvety (or blend in batches in a countertop blender).

Stir in the coconut milk (or heavy cream) and 1 tablespoon pure maple syrup. Season with additional salt and freshly cracked black pepper to taste.

Ladle hot soup into bowls. Top with a swirl of cream, crunchy maple spiced pecans, and crispy sage leaves. Serve with warm crusty bread!