To proof the yeast, in a large bowl, add warm water, maple syrup, melted coconut oil, and sea salt, and stir this together until everything is dissolved.
Sprinkle active yeast over the top, and let it set for about 8-10 minutes or until the yeast turns frothy. This means the yeast is working and ready to go.
Into our proofed yeast bowl, add whole wheat pastry flour and mashed sweet potatoes. Carefully stir this together to get everything fully combined. If the dough is still very wet and sticky, you can continue to add in a little more whole wheat pastry flour, a tablespoon at a time, until the dough begins to pull away from the sides of the bowl and no longer sticks to your hand.
Working with 1 wedge at a time, roll it into a skinny rope about 8-12 inches long.
To divide into pretzel bites, just press down to pinch off the bites using your knife or kitchen scraper every inch along the dough rope. Then, repeat with the remaining dough. Look to make the bites about 1 1/2 - 2 inches long. (To form a pretzel, take the same rope, then cross the dough the top, then cross it again, and then bring the ends down over the bottom to shape the pretzel.)
Start preheating your oven to 425 degrees F, lining a baking sheet with parchment paper, and prepping your baking soda bath.
Carefully transfer the pretzels to the prepared baking sheet using slotted spatula, and then sprinkle with some coarse sea salt. Repeat with the remaining pretzels. (If you are making sweet potato pretzels instead of the pretzel bites, I recommend brushing the formed pretzels with the baking soda water instead of boiling it. While this process works for regular flours, the combination of the sweet potato and less refined flour makes it a little tricky to hold together when completely boiled and submerged in the water.)
The sweet potato can be cooked from roasting, boiling, or steaming. I remove the skin for this recipe.