Allow your sweet potatoes to cool to a temperature you can work with, we used ones that were cooked a few days in advance! Remove the skin and mash in a bowl. In a small bowl beat your egg until the yolk breaks, add to the potatoes.
Add in additional ingredients for the patties and mix well. If they are too dry you can add in some olive oil (no more than 1 tsp) to combine.
Scoop into balls (makes about 6-8) and place on a medium-high grill lightly oiled. Gently squish them into a flat circle and allow to cook 5 mins/side (this will give it a nice crust and soft center).
While they cook, mix your mayo, lemon juice and sriracha to create your dipping aioli. Serve hot and enjoy!