Savory Caribbean-Inspired Sweet Potato Cakes

Ingredients

• 0.3 teaspoon allspice 
• 1 teaspoon brown sugar 
• 1 teaspoon brown sugar 
• 0.3 cup canola oil 
• 2 cloves garlic minced
• 3  spring onion with tops, thinly sliced
• 1  jalapeno fresh seeded finely chopped
• 4 servings salt and pepper to taste
• 2  sweet potatoes and into peeled cut into 1-inch cubes

Equipment

• frying pan
• mixing bowl

Directions

1. 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.
2. Drain, place the potatoes in a mixing bowl, and mash.
3. 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.
4. 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.
5. Place on a plate.
6. Heat 1/4 cup canola oil in a skillet over medium-high heat.
7. 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.
8. Add more oil if needed.