Boil the sweet potatoes and jacket potato together until cooked then mash. In a food processor blend the chicken until smooth. Heat the olive oil in a pan and fry off the onion then add the spinach to wilt.
Mix with all the other ingredients until well combined.
Make into 8 patties.
Place on the barbecue and grill for 10 minutes on each side until golden brown and cooked through.
To make the dip, mix the yoghurt, Reggae Reggae sauce, cucumber and mint together then serve with the patties.