Bring large pot of water to boil on medium to high heat. When boiling, carefully place whole washed sweet potatoes into pot and boil for 20 minutes or until sweet potatoes are fork-tender. Remove from pot and allow to cool.

While sweet potatoes cool, make chutney. Add to small food processor, cilantro, garlic, green chili, water, mint, hemp hearts, lime juice, gingerroot, date sugar, and sea salt. Blend until smooth and set aside.

Peel cooled sweet potatoes and grate with cheese grater. In medium bowl, add sweet potato, carrot, green onion, cumin, sea salt, coriander, turmeric, and chili pepper. Use hands to mash sweet potato mixture together. Once mashed and smooth, mix in chickpea flour. Divide mixture equally into 5 pieces and roll into balls. Gently flatten balls into patties 3 inches in diameter.

To large skillet on medium to high heat, add avocado oil. Once hot, reduce to medium heat and add sweet potato patties. Sauté approximately 3 minutes; carefully lift patties to check if golden brown and crispy. Carefully flip patties and sauté for 3 minutes, or until golden brown and crispy on both sides.

Serve patties hot with spicy cilantro chutney.