Paleo pretzels made with sweet potato! These gluten-free pretzels are easy to make and they are soft and chewy, like a real soft-baked pretzel. Can’t stop eating them!

• 1 cup mashed sweet potato to make: just steam until soft, then drain and mash.
• 1 cup cassava flour Anthonys Goods brand
• 1/4 cup warm water
• 2 1/4 teaspoon active dry yeast
• 1 tablespoon maple syrup
• 2 tablespoons coconut oil
• 1/2 teaspoon salt
• 1 large egg whisked, for egg wash

• 1 cup mashed sweet potato to make: just steam until soft, then drain and mash.
• 1 cup cassava flour Anthonys Goods brand
• 1/4 cup warm water
• 2 1/4 teaspoon active dry yeast
• 1 tablespoon maple syrup
• 2 tablespoons coconut oil
• 1/2 teaspoon salt
• 1 large egg whisked, for egg wash

1. Add warm water and maple syrup to a small cup or bowl and sprinkle yeast over top and set aside for 10 minutes until yeast is bubbly and activated.
2. Add all ingredients (except egg) to a food processor (or mix by hand). Once dough is combined, cover with a clean towel and let it sit in a still and warm area of the kitchen for 60 minutes until dough has risen.
3. Preheat oven to 350F. Line a baking tray with parchment paper.
4. Once dough has risen, knead dough, then divide into four equal parts of dough. Roll out into about 3/4" tubes and fold into pretzel shapes.
5. Place pretzels on baking tray lined with parchment paper and brush with an egg wash. Sprinkle with sea salt flakes and bake on 350F for 25 minutes.