For the cakes:

1 large sweet potato, peeled & cut into 1″ cubes (550gr)
1 or 2 tbsp olive oil
1/2 tsp ground allspice
1/2 tsp ground cumin
1/4 tsp dried chilli flakes
1/2 tsp dried thyme
whole bulb of fresh garlic (outer leaves peeled off but still held together)
1 or 2 scotch bonnets chillies, deseeded & chopped
3 spring onions/scallions, chopped
salt & black pepper
a handful of fresh coriander leaves, chopped
the zest of 1/2 a lime
a few sprigs of fresh thyme leaves

For the Callaloo Sauce:

1 tin coconut milk, 400 ml
100-150 g fresh spinach leaves
1 small onion, chopped
the rest of the roasted garlic cloves, roughly chopped
1 scotch bonnet chilli (whole)
1 green or red pepper, chopped
1 tomato, chopped
1/2 tsp paprika
2 fresh thyme sprigs, whole
salt & black pepper
the juice of 1/2 a lime
a handful of fresh coriander, chopped plus extra for garnish