Baked Sweet Potato and Mung Bean Croquettes With Peanutty Coconut Sauce [Vegan]

• 2 cups whole mung beans, ideally soaked overnight
• 1 pound sweet potatoes (about three medium-sized potatoes), peeled and roughly chopped
• 2 cloves garlic, minced
• 1/4 cup scallions, chopped (measure after chopping)
• 1/2 red bell pepper, diced small
• 2 tablespoons toasted black sesame seeds
• 1 to 2 tablespoons sambal oelek (depending on your heat tolerance)
• 1 teaspoon low-sodium soy sauce or gluten-free tamari
• 2-3 tablespoons coconut flour (or other gluten-free flour of choice)
• 3/4 cup full-fat coconut milk
• 1/4 cup unsalted creamy natural peanut butter
• 2 teaspoon sambal oelek
• 1 teaspoon low-sodium soy sauce
• 1/2 teaspoon garlic powder

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