Preheat your oven to 425°F (220°C). Halve the sweet potatoes and drizzle with olive oil, salt, and pepper. Place them face down on a foil-lined baking sheet and roast for 30-40 minutes, or until fork-tender.

While the sweet potatoes are roasting, bring 1 cup of vegetable broth to a boil in a medium-sized pot. Add ½ cup of quinoa, stir, and reduce the heat to low. Cover and simmer for about 15 minutes, or until liquid is absorbed.

Once the sweet potatoes have cooled, scoop the flesh into a large mixing bowl and mash until smooth. Combine with cooked quinoa, garlic herb seasoning, cinnamon, and grated Parmesan cheese. Mix well before adding the eggs, chopped arugula or spinach, flaxseed meal, and cornstarch.

Scoop about 2 tablespoons of the mixture to form small patties. Press each cake gently to hold together. Place them on a plate as you continue shaping the remaining mixture.

Heat 2 tablespoons of olive oil in a nonstick skillet over medium heat. Add the patties in batches, ensuring they have space. Cook for 2-3 minutes on one side, then flip and cook for another 2-3 minutes.

In a small bowl, combine ¼ cup of plain Greek yogurt with ¼ cup of low sugar ketchup. Stir well until fully blended to create a creamy dip.

Once the cakes are golden and crispy, remove them from the skillet and place them on a paper towel-lined plate. Serve warm with the yogurt dip.