Add the sweet potato and parsnip to a large pot of boiling water. Lower the heat, cover, and cook until tender when poked with a fork, 10 to 12 minutes.

Drain the parsnip and sweet potato in a colander and allow them to cool.

Add the fritter ingredients to a food processor and pulse until the mixture comes together, but still has texture.

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

Stir together the crust ingredients in a small bowl. Spread this mixture on a small plate for dipping the fritters.

Take about 2 to 3 tablespoons of the sweet potato and parsnip mixture and form it into a patty. Dip the patty into the sunflower seed crust mixture, and press it into the patty. Place patty on the prepared baking sheet, and repeat for remaining fritter and crust mixture. See recipe note**

Bake the fritters in the preheated oven for 25 minutes, carefully flipping half-way through.

Add the ingredients for the guac to a small bowl and mash together until desired consistency is achieved (I like leaving mine chunky). Taste for flavor and add more sea salt if desired.

Serve sweet potato and parsnip fritters with the guacamole and a side salad or slaw.