Ingredients

• 2 medium sweet potatoes (about 1 1/2 pounds)
• Kosher salt and freshly ground black pepper
• 2 tablespoons butter, melted
• 2 scallions, chopped (about 1/4 cup)
• 1/3 cup chopped Chinese sausage
• 1 tablespoon red curry paste
• 1 large egg
• 1 cup panko
• 1/4 cup vegetable oil
• 1/2 cup mayonnaise
• 2 tablespoons sambal chili paste

Instructions

1. Preheat the oven to 350 degrees F.
2. Place the sweet potatoes directly on the rack in the oven. Roast until the sweet potatoes are tender, about 1 hour. Let cool completely. When cooled, remove the skin from the potatoes and transfer the flesh to a bowl. Mash with a fork until smooth. Stir in the butter, scallions, sausage and curry paste until combined.
3. Shape the sweet potato mixture into 3-inch cakes (about 1-inch thick). In a large shallow bowl, whisk the egg until lightly beaten; add the panko to another shallow dish. Dip the potato cakes in the egg, and then coat evenly in the panko.
4. Heat the oil in a large skillet over medium heat. In batches, cook the fritters in the hot oil until golden, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain. Stir together the mayonnaise and sambal; serve the hot fritters with the chili mayonnaise.