4.25 4 Ratings

Buñuelos Sweet Potato Casserole

dairy free •
gluten free •
grain free •
soy free •
vegan •
vegetarian

20 min

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

Products Used

5oz Grain Free Mini Buñuelos Cinnamon Crisps - 6 Bags

Directions

Step 1

Preheat the oven to 375ºF
Step 2

Place sweet potatoes in a sheet tray lined with parchment paper
Step 3

Bake for 1 hour or until fork-tender
Step 4

Let potatoes reach room temperature, cut in half, and scoop potatoes into a large bowl
Step 5

Combine with maple syrup, vanilla, sea salt, coconut sugar, and coconut milk
Step 6

Combine flaxseed meal with ¼ cup of water, and let it sit until thickened
Step 7

Add to the sweet potato mixture
Step 8

Place in a sprayed 8x8 inch pan
Step 9

In a small bowl, crush mini buñuelos until coarse crumbs
Step 10

Add almonds, pepitas, chia seeds, and melted coconut oil and combine
Step 11

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