Preheat the oven to 200°C (390°F).

Peel the sweet potato and cut it into 2 cm cubes. Pat them dry with paper towels. In a bowl, toss with 1 to 2 tablespoons of olive oil, 1 tablespoon of cornstarch, a pinch of salt and pepper, and a little paprika or cumin.

Spread on a baking tray lined with parchment paper in a single layer.

Bake for 25 to 30 minutes, turning halfway, until the edges are golden and tender inside. Let cool for 10 minutes before mashing.

Mash the roasted sweet potato and red beans in a large bowl.

Add the chopped shallot, spices, salt, pepper, flour, and breadcrumbs or ground oats.

Mix well until you get a firm and homogeneous dough.

Refrigerate for 30 minutes to help it set.

Scoop out small portions of dough and shape into oval or nugget-style bites. You should get 10 to 12 nuggets.

In one bowl, mix the plant milk and mustard.

In another bowl, place the panko with a pinch of salt.

Dip each nugget in the milk mixture, then coat in the panko.

Heat the oil in a large skillet over medium heat. Cook the nuggets for 3 to 4 minutes on each side until golden and crispy. Drain on paper towels if needed.

In a small saucepan or bowl, combine all the sauce ingredients.

Gently heat for 2 to 3 minutes or whisk cold until smooth and flavorful. Adjust salt, chili, or lime to taste.

Serve the nuggets hot with the smoky sauce on the side for dipping, or lightly drizzled over. Pair with fries, rice, or a crunchy salad for a flavorful and satisfying meal.