Savory Caribbean-Inspired Sweet Potato Cakes Recipe

Place the sweet potatoes in a pan and fill with enough water to cover. Bring to a boil and cook until potatoes are easily pierced with fork about 10 minutes. Drain place the potatoes in a mixing bowl and mash.

Meanwhile heat 1 tablespoon canola oil in a skillet over medium-high heat. Stir in the jalapeno pepper green onions and garlic. Cook and stir until the vegetables are soft about 5 minutes. Stir the vegetables brown sugar and allspice into the mashed sweet potatoes. Season to taste with salt and pepper.

Form the sweet potato mixture into 12 slightly flattened cakes about 2 to 2 1/2 inches in diameter using your hands or large spoons. Place on a plate.

Heat 1/4 cup canola oil in a skillet over medium-high heat. Place the sweet potato cakes in the skillet four at a time and cook turning once until golden brown on each side 6 to 8 minutes. Add more oil if needed.