Pre-heat oven to 450 degrees and bring a medium pot of water to a boil.
While water is boiling, cut potatoes into 2-inch pieces (it depends on the size of your potato, but I cut each potato in half, then cut each half into quarters lengthwise, and then cut each quarter in half width-wise).
Put sweet potatoes in boiling water for about 10 minutes, until tender. Drain from water.
Place potatoes on a baking sheet and smash using a potato masher (you could also use the bottom of a drinking glass or even a large fork) and brush lightly with olive oil. Sprinkle with salt and pepper.
Bake at 450 degrees for about 20 minutes until tops are crispy.
Spoon a dollop of Maple Avocado Crema onto each smashed potato. top with crumbled goat cheese and crushed pecans.