Place salmon in bowl. Scoop out flesh of sweet potato into bowl. Discard skin.
Add 1/4 cup breadcrumbs, egg, sweet chili sauce, and salt if desired. Mix gently to combine.
Form into 8 patties. Place remaining 1/2 cup breadcrumbs on a plate. Coat outside of each patty lightly with breadcrumbs.
Heat 1 Tbsp avocado oil in skillet over medium heat. Working in batches, cook patties. Flip carefully when underside is golden brown and crispy. Continue with remaining patties, adding more oil as needed.
Serve immediately. These also freeze well and can be reheated easily!
