Peel a small sweet potato and grate it on the large holes of a box grater to make 1 loosely packed cup. Grate the onion and garlic into the same pile.

Gather it in your hand and give it one firm squeeze over the sink to lose the free water. Do not wring it dry.

Put the ground pork in a large bowl with the sage, salt, pepper, thyme, red pepper flakes, and maple syrup, and mix with your fingers until the seasoning is even.

Fold in the grated sweet potato, onion, and garlic with a light hand, stopping as soon as the mixture looks uniform.

Divide the mixture into 12 portions of a scant ¼ cup each.

Roll each into a ball and flatten to about 3 inches across and ½ inch thick, then press a shallow dimple into the center with your thumb.

Lay them on a lined tray and refrigerate for 20 minutes so the fat firms and the starch sets.

Heat the oil in a heavy skillet over medium heat and lay the patties in with space between them, about 6 at a time.

Cook undisturbed for 4 minutes, until a deep brown crust forms.

Flip once and cook another 3 to 4 minutes, until the center reads 160F.

Rest for 1 minute before serving.