Preheat the oven to 400 degrees. Line a 12-cup muffin pan with baking liners.
In a medium bowl, whisk together the sweet potatoes, eggs, coconut milk, maple syrup, butter and vanilla. In a small bowl, stir together the flour, baking powder, pie spice and salt. Add the dry ingredients to the wet ingredients and mix to blend. Stir in 1/4 cup of the coconut and the chopped pecans. Divide the batter among the muffin cups. Sprinkle the muffins with the remaining coconut; top each with 1 pecan half.
Bake until a toothpick inserted in the center of the muffins comes out clean, 20 to 22 minutes. Let muffins sit in the pan for 5 minutes, then remove and let cool on a rack at least 20 minutes before serving.