Add warm (not hot) water to a large bowl, and soak collard leaves for about 10 minutes while preparing your other ingredients.

Scoop baked sweet potato flesh out of the skin, and add to a bowl. Add sea salt, cumin, and lime juice, and stir until very smooth. If your potato isn’t creamy enough, add some almond milk or hot water to make the sweet potato spreadable.

Prepare the rest of the ingredients by having cooked sausage, scrambled eggs, sliced tomatoes, and sliced avocado ready.

When ready to assemble, take two collard greens from the soaking water, and place one with the stem side up on the cutting board. Starting from where the stem starts to protrude near the top of the leaf, cut the top half of the stem off, and trim the stem off below the green. Watch the video or view photos above to see this process.

Take two collards with the stems trimmed, and place them with the tops on opposite sides.

Start by adding a layer of sweet potato in a burrito-shape in the center of the leaves lengthwise.

Layer the sausage, eggs, tomato, avocado, and cilantro into the centers.

Begin by folding the top and bottom of the greens in, and then wrap the greens over the fillings from left to right. Collard greens are sturdy and will hold shape once you have them folded. You will need to gently hold the fillings in place as you wrap the burritos.

Serve with a compliant salsa for a dipping sauce.