Grate two large sweet potatoes using a box grater or food processor. Once grated, measure out three cups and give them a quick chop. Add the sweet potato to a skillet and steam for 4 - 5 minutes until tender.
While sweet potato is steaming, whisk together flaxseed meal and water and set aside.
Allow sweet potato to cool for 5 - 10 and transfer it to a large bowl. Add the remaining ingredients, including the flax eggs, starting with just 1 tablespoon of hummus. Stir together until it forms a dough. If the mixture seems a bit dry, add the other tablespoon of hummus.
Line a baking sheet with parchment paper and form the dough into small balls or tots. Chill in the fridge for at least 30 minutes.
When ready to bake, preheat the oven to 400ºF. Bake for 20 - 25 minutes, flipping halfway through.