Crispy Yam Pancakes with Spicy Cinnamon Aioli

CRISPY YAM PANCAKES WITH SPICY CINNAMON AIOLI
5 eggs, at room temp (separate 3 of the eggs)
1 T. minced garlic
1 T. white vinegar
1 T. finely chopped chipotles in adobo
1 packed dark brown sugar
½ t. ground cinnamon
Kosher salt/black pepper
1 c. olive oil
1 c. plain panko
1 T. finely grated fresh ginger
1 t. dried thyme
3 lbs. yams, peeled and coarsely grated
4-6 c. peanut oil
Lemon wedges

1. Put 3 egg yolks, garlic, vinegar, chipotles, sugar, cinnamon and 1 t. salt in blender and puree until light and foamy.
2. Scrape down the blender with spatula.
3. With blender running, slowly drizzle in olive oil until thickened and emulsified.
4. Refrigerate the aioli in covered container until ready to use.
5. Place rack in center of oven and heat to 275.
6. Line a rimmed baking sheet with parchment paper.
7. Put a cooling rack on another large rimmed baking sheet and put it in the oven. Line a large plate with paper towels.
8. In large bowl, stir together the 3 egg whites, 2 whole eggs, panko, ginger, thyme, 1 t. salt and 1 t. pepper.
9. Allow mixture to rest until panko softens.
10. Add potatoes and mix thoroughly to combine.
11. Using ¼ c. measure, make a single layer of 2 ½ to 3” diameter patties on parchment lined baking sheet.
12. In a large deep nonstick skillet, heat 4 c. peanut oil over medium heat.
13. Add as many patties that fit comfortably in pan without crowding.
14. Fry to golden brown on one side, 2-3 minutes. Flip and continue to cook, adjust heat if needed.
15. Cook patties for 1-2 minutes on the other side. Transfer to paper towel line plate to drain. Repeat until all patties are cooked.
16. Season slightly with salt and place on baking sheet in oven.
17. Serve with aioli.