Pull out the pan and basket from your 5- or 6-quart air fryer.
Place the chopped sweet potatoes in the basket and spray them with cooking oil.
Slide the pan and basket back into the appliance.
Set the temperature to 350°F and the timer for 20 minutes.
Turn the sweet potatoes halfway through the cooking time.
Carefully pull out the pan and basket, and add the corn kernels to the basket.
Set the timer for 5 minutes and allow the corn to cook.
Transfer the cooked sweet potatoes to a bowl and mash them.
Cut the kernels from the corn cobs and add them to the mashed sweet potatoes along with the finely chopped green onions.
Season the mixture and mix well.
Place the sausages in the basket.
Reset the temperature to 350°F and set the timer for 15 minutes to cook the sausages until they are browned and cooked through.
While the sausages are cooking, shape heaped ⅓ cup portions of the sweet potato mixture into patties and place them on a tray lined with parchment paper.
Place rice flour in a bowl, lightly beat the eggs in a shallow bowl, and place shredded coconut in a third bowl.
Dust the patties in flour, shaking off any excess; dip them in the beaten eggs, and then coat them with the shredded coconut.
Place them in the freezer for 10 minutes to set the coating.
If you’re not cooking the patties immediately, refrigerate them.
Transfer the sausages to a plate and cover to keep them warm.
Spray the sweet potato patties with oil on both sides and place them in the basket.
Reset the temperature to 325°F and set the timer for 10 minutes, turning them halfway through cooking time until the patties are golden brown.
Serve the sausages with the sweet potato hash browns, baby spinach leaves, and tomato chutney
