Sweet Potato Corn Cakes With Garlic Dipping Sauce

1.trick the skin of each potato with a fork. Wrap one potato in a paper towel, place it on a plate, and microwave on high for 5 minutes. allow it cool as you cook the next one. When the potatoes are cool enough to handle, cut them open and scoop the flesh into a large bowl.
2.tlice the green onions and roughly chop a handful of cilantro (about 1/8th of a bunch). Add the green onions, cilantro, frozen corn kernels, salt, cumin, and cayenne pepper to the bowl with the cooked sweet potatoes. Stir until well combined. You can taste it at this point and adjust the seasoning as desired.
3.tdd the breadcrumbs, cornmeal, and egg to the bowl. Stir until evenly combined. Cover the bowl and refrigerate for 30 minutes to allow the breadcrumbs to absorb moisture.
4.teat the oil over medium-high heat. Shape the sweet potato mixture into small patties (about 2-3 Tbsp each) and cook about 4 at a time in the hot oil. Cook until golden brown on each side; about 2 minutes per side. After cooking, place on a paper towel covered plate to drain. Add more oil to the skillet as needed.