Directions

1. Preheat the oven to 375ºF
2. Place sweet potatoes in a sheet tray lined with parchment paper
3. Bake for 1 hour or until fork-tender
4. Let potatoes reach room temperature, cut in half, and scoop potatoes into a large bowl
5. Combine with maple syrup, vanilla, sea salt, coconut sugar, and coconut milk
6. Combine flaxseed meal with ¼ cup of water, and let it sit until thickened
7. Add to the sweet potato mixture
8. Place in a sprayed 8x8 inch pan
9. In a small bowl, crush mini buñuelos until coarse crumbs
10. Add almonds, pepitas, chia seeds, and melted coconut oil and combine
11. Sprinkle buñuelo and almond mixture over sweet potatoes and bake uncovered for 15-20 mins, until golden brown