Savory Caribbean-Inspired Sweet Potato Cakes

Prepare the Sweet Potatoes: Place the cubed sweet potatoes in a saucepan and cover with water. Bring to a boil over high heat and cook until fork-tender, about 10-12 minutes. Drain well and transfer the cooked sweet potatoes to a mixing bowl. Mash thoroughly using a potato masher or fork. (Total time: ~15 minutes)

Sauté the Aromatics: While the sweet potatoes are cooking, heat 1 tablespoon of canola oil in a skillet over medium-high heat. Add the finely chopped jalapeno, sliced green onions, and minced garlic. Sauté until the vegetables are softened and fragrant, about 5 minutes. (Total time: ~5 minutes)

Combine and Season: Add the sautéed vegetables, brown sugar, and allspice to the mashed sweet potatoes. Mix well to combine all the ingredients. Season generously with salt and freshly ground black pepper to taste. (Total time: ~3 minutes)

Form the Cakes: Using your hands or a large spoon, form the sweet potato mixture into approximately 12 slightly flattened cakes, each about 2 to 2 1/2 inches in diameter. Place the formed cakes on a plate or baking sheet. (Total time: ~10 minutes)

Fry to Golden Perfection: Heat 1/4 cup of canola oil in the same skillet over medium-high heat. Once the oil is hot, carefully place the sweet potato cakes in the skillet, being careful not to overcrowd the pan (cook in batches of 4-5 at a time). Cook for 3-4 minutes per side, or until golden brown and crispy. Add more oil to the skillet as needed between batches. (Total time: ~15-20 minutes)

Serve and Enjoy: Remove the cooked sweet potato cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve warm, plain, or with your favorite toppings such as maple syrup, fruit chutney, or a dollop of sour cream. Enjoy immediately!