Start by piercing the sweet potatoes with a fork. Place them on a baking sheet and roast them in a preheated oven at 400°F (200°C) for about 50-55 minutes, or until they are tender.

While the sweet potatoes are roasting, wrap the top of the bulb of garlic in parchment paper, drizzle with 1 tablespoon olive oil, salt, and pepper, and add to the oven for the last 15-20 minutes of the sweet potatoes' roasting time.

In a skillet, sauté the sliced broccolini until slightly charred. Add a little water to the skillet and steam for about 3-4 minutes until it is tender.

After steaming the broccolini, add the drained cannellini beans along with garlic powder, onion powder, smoked paprika, salt, dried basil, and black pepper. Cook for an additional 3-4 minutes.

In another skillet, toast the pecans for 2-3 minutes, stirring frequently to avoid burning. Add in 2 tablespoons of olive oil, maple syrup, garlic chili paste, and rice vinegar. Cook for an additional 2 minutes until the pecans are well coated and fragrant.

Once the sweet potatoes are done, remove the skins and place the flesh in a mixing bowl. Squeeze the roasted garlic into the sweet potatoes. Add tahini, maple syrup, miso paste, cinnamon, salt, and pepper. Mash everything together until smooth.

To serve, layer the mashed sweet potatoes as the base. Top with the broccolini and beans mixture, followed by the spiced pecans.