Bring a pot of water to a boil. Peel and cube sweet potatoes. Boil potatoes until soft, about 12-15 minutes.
Add almonds, walnut oil, honey, mustard, vinegar and seasoning to a food processor. Pulse until smooth, adding water until you reach your desired consistency.
Drain the sweet potatoes and mash. Add the seasonings, olive oil and coconut yogurt.
Wash the collard greens and trim by cutting out the thick vein and the stem where the leaves starts.
Cover the hole with a large basil leaf.
Spread with the almond aioli, sweet potato mash, carrots, zucchini and avocado slices
Fold the sides in of the leaf and roll. Slice down the center.
If your wraps are not staying rolled, pierce with toothpicks to secure.
Serve with remaining almond aioli