Begin by peeling and cutting the sweet potatoes into uniform chunks. Boil them in salted water for about 15 minutes or until they are fork-tender. Once cooked, drain thoroughly and mash the sweet potatoes in a mixing bowl until smooth.

In the bowl with the mashed sweet potatoes, add jalapeno, cilantro, smoked paprika, cumin, coriander, salt, black pepper, curry powder, and a pinch of cinnamon. Crack in the egg and mix well until evenly incorporated.

Scoop about ¼ cup of the mixture and shape it into a round patty about ¾ inch thick. Repeat with the remaining mixture.

Heat a sauté pan over medium heat with enough oil to coat the bottom. Fry the patties for approximately 3–4 minutes on each side until golden-brown.

Transfer cooked patties to a paper towel-lined plate to drain excess oil. Repeat frying process if needed.

Serve warm, optionally with dips like curry ketchup or cilantro lime aioli.