Savory Ground Chicken and Herb-Infused Sweet Potato Cakes with Spicy Avocado Cream

Begin by peeling and dicing 1 large sweet potato into small cubes. Place the sweet potato in a pot of boiling water and cook for about 15 minutes, or until tender.

Drain and let cool slightly. In a large mixing bowl, combine 1 pound of ground chicken, the cooled sweet potato, 1/4 cup of finely chopped green onions, 1/4 cup of fresh parsley, 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, and salt and pepper to taste.

Mix until well combined. Form the mixture into small patties, about 2 inches in diameter. Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Once hot, add the patties to the skillet, making sure not to overcrowd the pan. Cook for about 4-5 minutes on each side, or until golden brown and cooked through.

While the patties are cooking, prepare the spicy avocado cream by blending 1 ripe avocado, the juice of 1 lime, 1/2 teaspoon of cayenne pepper, and salt to taste in a food processor until smooth.

Once the patties are done, remove them from the skillet and let them rest for a few minutes. Serve the sweet potato cakes warm, drizzled with the spicy avocado cream and garnished with additional parsley if desired.