Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper marked as safe for high heat and spray it with oil.
In a medium bowl, whisk together the egg, sea salt, black pepper, curry powder, and dried thyme. Mix in the almond flour. Set aside.
Pierce the sweet potato all over with a fork. Microwave until tender, about 5 minutes per side.
Allow the sweet potato to cool for 5 minutes until easier to handle, then peel and mash it well with a fork.
Add the mashed sweet potato to the egg mixture. Mix well.
Using a 4-tablespoon scoop or measuring cup, scoop six mounds of the mixture onto the prepared baking sheet. Flatten with a spatula. Spray with oil.
Bake the cakes for 15 minutes. Flip to the other side, spray with more oil and bake until browned and set, 10 more minutes. Serve immediately.
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Notes
This is not a low-carb recipe. The almond flour helps stabilize the mixture so that it's not too soft. If you don't mind gluten, you can use two tablespoons of all-purpose flour instead. The nutrition info will obviously change if you do.