Step 1

In a bowl, whisk all the ingredients until smooth. Refrigerate to chill and store leftovers in an airtight container for up to 1 week.

Step 2

Preheat the oven to 350F and grease a 12-muffin pan with oil or cooking spray.

Step 3

In a large bowl, combine the salmon, onions, and cilantro. Add the mashed sweet potato and stir to combine.

Step 4

Add the eggs, chipotle mayo and creole seasoning. Using a large fork or your hands, mix the ingredients until the salmon is thoroughly combined with the sweet potato.

Step 5

Fill each greased muffin cup with 2 tablespoons of the salmon sweet potato mixture. Press down with the back of a spoon.

Step 6

Bake the salmon cakes for 16 minutes or until a toothpick comes out clean.

Step 7

Remove the pan from the oven and transfer it to a wire rack. Allow the cakes to cool for 5 minutes before removing them from the muffin pan.

Step 8

Serve the salmon cakes with the chipotle mayo.