Name: Buñuelos Sweet Potato Casserole
Prep time: 1 h 20 min
Cook time: 20 min
Total time: 1 h 40 min
Yield: 4-6
Ingredients: ½ Bag Siete Grain Free Mini Buñuelos Cinnamon Crisps; 3 Sweet Potatoes; ¼ c Maple Syrup; ½ tsp Vanilla; 1 ½ tbsp Flaxseed Meal; ¼ c Water; ½ tsp Sea Salt; ¼ c Coconut Sugar; ¼ c Coconut Milk; ½ c Sliced Almonds; ½ tbsp Chia Seeds; 2 tbsp Pepita Seeds, roasted; 2 tbsp Coconut Oil; Avocado Spray

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Ingredients

½ Bag Siete Grain Free Mini Buñuelos Cinnamon Crisps
3 Sweet Potatoes
¼ c Maple Syrup
½ tsp Vanilla
1 ½ tbsp Flaxseed Meal
¼ c Water
½ tsp Sea Salt
¼ c Coconut Sugar
¼ c Coconut Milk
½ c Sliced Almonds
½ tbsp Chia Seeds
2 tbsp Pepita Seeds, roasted
2 tbsp Coconut Oil
Avocado Spray

Buñuelos dairy free gluten free grain free soy free vegan vegetarian

Prep Time:

80 minutes

Cook Time:

20 minutes

Servings

4-6

Rated 4.3 stars by 4 users

Lights! Camera! Action! Our Buñuelos Sweet Potato Casserole just arrived on set and is ready for its closeup. Why? Well, the proof is in the pudding—er—sweet potatoes. First, we roasted sweet potatoes and sweetened them with coconut sugar and maple syrup, like traditional candied yams. But, the award-winning scene (where this recipe gets its star power) is the final act featuring our Grain Free Mini Buñuelos Cinnamon Crisps. Our mini buñuelos get crushed down into a crunchy topping alongside pepitas, almonds, and chia seeds. Bake at 375 F

Ingredients

½ Bag Siete Grain Free Mini Buñuelos Cinnamon Crisps
3 Sweet Potatoes
¼ c Maple Syrup
½ tsp Vanilla
1 ½ tbsp Flaxseed Meal
¼ c Water
½ tsp Sea Salt
¼ c Coconut Sugar
¼ c Coconut Milk
½ c Sliced Almonds
½ tbsp Chia Seeds
2 tbsp Pepita Seeds, roasted
2 tbsp Coconut Oil
Avocado Spray

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Ingredients

½ Bag Siete Grain Free Mini Buñuelos Cinnamon Crisps
3 Sweet Potatoes
¼ c Maple Syrup
½ tsp Vanilla
1 ½ tbsp Flaxseed Meal
¼ c Water
½ tsp Sea Salt
¼ c Coconut Sugar
¼ c Coconut Milk
½ c Sliced Almonds
½ tbsp Chia Seeds
2 tbsp Pepita Seeds, roasted
2 tbsp Coconut Oil
Avocado Spray

Directions

Preheat the oven to 375ºF

Place sweet potatoes in a sheet tray lined with parchment paper

Bake for 1 hour or until fork-tender

Let potatoes reach room temperature, cut in half, and scoop potatoes into a large bowl

Combine with maple syrup, vanilla, sea salt, coconut sugar, and coconut milk

Combine flaxseed meal with ¼ cup of water, and let it sit until thickened

Add to the sweet potato mixture

Place in a sprayed 8x8 inch pan

In a small bowl, crush mini buñuelos until coarse crumbs

Add almonds, pepitas, chia seeds, and melted coconut oil and combine

Sprinkle buñuelo and almond mixture over sweet potatoes and bake uncovered for 15-20 mins, until golden brown

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