In a bowl, combine the sweet potatoes, jalapeno, flour, baking powder, salt, chili powder, cumin, black pepper, and brown sugar.
In a separate bowl lightly beat the milk egg until well combined.
Heat a large skillet over medium heat and add enough olive oil to cover bottom of skillet. Drop the sweet potato mixture, by teaspoonful, into the hot oil.
Press lightly to flatten the mixture and cook until the cakes are golden brown, approximately 1 to 2 minutes on each side.
Transfer the cakes to a serving platter. Top each cake with a small amount of cilantro lime cream sauce and garnish with fresh cilantro.
Cilantro cream sauce: