Preheat oven to 200 degrees, pierce sweet potatoes with fork and bake for 45 minutes or until soft. Remove skins, mash with a fork to remove all chunks and place in large mixing bowl. In a sauté pan combine onions, olive oil, a hearty pinch of sea salt and cook over medium-low heat until onions are translucent. Add garlic and cook an additional minute, stirring continually to prevent the garlic from burning. Add turmeric at the very end.
Add onions, quinoa, Himalayan salt to large mixing bowl with sweet potatoes and stir until well combined.
Form mixture into golf ball size ball, roughly 8, flatten into a patty, and cook for about 2 minutes each side on a pan with coconut oil.
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