Sweet Potato Fish Cakes

• 2 medium sweet potatoes
• 1 pound cod fillets
• Salt to taste
• 1 inch-long piece ginger root, peeled and cut into chunks
• 3 cloves garlic, peeled and smashed
• 1 large shallot, cut in chunks
• 1/2 cup chopped cilantro, more for garnish
• 1/2 teaspoon cayenne or chili powder
• 1/4 teaspoon ground allspice, or to taste
• Olive or vegetable oil as needed
• Lime wedges

1. Heat oven to 425 degrees.
2. Pierce sweet potatoes several times with a knife, then place in foil-lined roasting pan.
3. Roast until potatoes are soft, an hour or longer.
4. Cool.
5. Meanwhile, poach cod in salted water to cover until it begins to flake, about 10 minutes.
6. Drain well and cool.
7. Combine ginger, garlic, shallot, cilantro, cayenne, allspice and a large pinch of salt in a small food processor and mince, or mince by hand.
8. Scoop flesh of sweet potatoes into a bowl.
9. Discard skins.
10. Add fish and spices and blend with your hands.
11. Taste and adjust seasoning.
12. Shape into four hamburger-size patties.
13. Place oil in a 12-inch skillet, preferably nonstick, and turn heat to medium.
14. Wait until oil is hot, then add one fish cake; it should sizzle.
15. If it does not, wait another minute before adding others.
16. Cook cakes carefully so that they brown thoroughly without burning.
17. Turn after 5 minutes and brown on other side.
18. Serve hot, with lime wedges and more cilantro.

sweet potatoes, salt, ginger root, garlic, shallot, cilantro, cayenne, ground allspice, olive, wedges

Taken from cooking.nytimes.com/recipes/7762 (may not work)