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

In a large bowl, mix together the salmon, onions, and cilantro. Add the mashed sweet potato to the mixture, and gently combine.

Add eggs, Chipotle mayo, and red pepper flakes. Using your hands, mix everything so you can be sure all the salmon is thoroughly mixed in with the sweet potato.

Fill each greased mini muffin tin with about 2 tablespoons worth of mixture. Press down with the back of a teaspoon (or your fingers) until it’s compacted in.

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

Remove from oven and transfer to a wire rack. The easiest way to remove from the muffin tin and wire rack together and then giving them a good shake.

In a medium bowl, whisk to combine Chipotle Mayo, water, and lime juice.

Serve salmon cakes over a bed of lettuce and drizzle with Chipotle Lime Sauce.