Make salsa: Brush pineapple with oil; broil or grill until brown. Cool slightly and cut into chunks. Place pineapple, habanero, and a pinch of kosher salt in a blender; pulse until processed but slightly chunky. Set aside.

Peel sweet potatoes and coarsely grate by hand or with a food processor grater (to yield about 3½ cups). Drain any excess liquid with a clean dishcloth. Place potatoes in a bowl and mix with eggs, flour, cinnamon, sugar, and salt.

In a 12-inch nonstick pan, heat oil over medium heat. Pat potato mixture into about ten 3-inch patties, making sure they are well-condensed and sticking together. Place three or four patties in pan; fry on each side until brown and crispy. Note that sugar blackens and burns quickly, so flip often.

Remove from pan and place on a platter layered with paper towels; keep warm in a low oven. Repeat with remaining patties. Serve warm, topped with pineapple salsa.