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Baked Spicy Sweet Potato Tots with Chipotle Aioli


2 Large Sweet Potatoes
2 Tbsp. Coconut Oil, Melted
½ tsp. Cayenne Pepper
½ tsp. Ground Cinnamon
1 tsp. Sea Salt
⅔ Cup Warm Water
2 Tbsp. Ground Flaxseed
3 Tbsp. Unbleached All-Purpose Flour
⅓ Cup Vegan Mayo
⅓ Cup Raw Almonds, Soaked for 30 min.
¼ Cup Oil-free Sun-dried Tomatoes, Soaked in warm water for 30 min.
⅓ Cup Tomato Soaking Water
2 Tbsp. Maple Syrup
½ tsp. Salt
½ tsp. Crushed Chipotle Pepper



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