Preheat oven to 350°F.

Peel sweet potatoes and slice to about 1/8" - 1/4" thickness (about the same as a slice of pepperoni). Layer sweet potatoes in an oven-safe casserole dish.

Pour 2 cans of coconut milk and chopped leeks into a medium saucepan and bring to boil. Once liquid is boiling, remove from heat and pour over sweet potatoes. You want enough liquid to just cover the top layer of potatoes.

Bake for 45 minutes - 1 hour at 350°F.

When scalloped sweet potatoes are done cooking, remove from oven and sprinkle with candied pecans. Best enjoyed warm.