Begin by peeling the sweet potatoes and cutting them into chunks. Place the chunks in a pot of boiling water, cooking them for about 15 minutes until fork-tender.

Drain the water, then mash the sweet potatoes in a large bowl until smooth. Allow the mashed sweet potatoes to cool slightly before moving on to the next step.

In the bowl with your slightly cooled mashed sweet potatoes, add the minced jalapeno, chopped cilantro, smoked paprika, ground cumin, ground coriander, salt, black pepper, curry powder, cinnamon, egg, panko, and flour. Stir the mixture until all ingredients are well-combined.

Heat about 1/4 inch of oil in a large sauté pan over medium heat. Once the oil is hot, take about 1/4 cup of the potato mixture, flatten it into a patty shape, and gently place it in the pan. Fry each patty for about 3-4 minutes on each side until golden brown and crispy.

Transfer the patties to a plate lined with paper towels to drain excess oil. Continue frying the remaining mixture in batches. Serve warm with your favorite dips or toppings.