Preheat oven to 400 and line two baking trays with parchment paper.
Cut your peeled sweet potatoes into fry-sized strips. In a large bowl, combine the Olive Oil, salt, pepper, and the fries. Toss them until the fries are fully coated. Then, lightly toss a handful each of almond flour and nutritional yeast. Be careful not to over mix, as we don't want the almond flour or nutritional yeast to get too saturated. These two things give you the crispiness, so if you feel you want to add more than a handful, go for it!
Spread the fries out between the two lined trays leaving space around each fry to bake and get crispy. Bake for 15 minutes, then take out and flip, then bake for another 12-15 minutes. You'll start to see the edges browning.
While the fries are baking, mash the two ripe avocados together with salt, pepper and a few finely chopped fresh mint leaves.
Serve the fries hot with the guac! I topped mine with Red Russian Kale Micro-Greens from the farmers market :)