Pierce the potatoes with a fork, wrap them in foil, and bake sweet potatoes for 1 hour at 400 degrees or until tender.* Once cooked and cool enough to handle, remove the skins. In a large bowl, mash the sweet potatoes, rice milk, maple syrup, olive oil/ olive oil spread, cinnamon, salt, pepper, and nutmeg. Place into an 8x8 baking dish or 1-1/2 quart casserole dish.
To prepare the topping, combine the pepitas, sunflower seeds, cranberries, maple syrup, olive oil, and cinnamon in a small bowl. Sprinkle evenly on top of the mashed sweet potatoes. Bake at 350 degrees for 25-30 minutes.
Make ahead tip: Assemble the sweet potatoes and topping, but cover and refrigerate before baking. This can be refrigerated up to 48 hours. When ready to serve, transfer to oven and bake accordingly.
*The sweet potatoes can also be cooked by peeling, chopping, and cooking in boiling water 12-15 minutes, or until fork-tender.