Sweat the sweet potato in enough water to cover by half with the maple syrup. Cook until just soft, strain and cool in the refrigerator on a sheet pan. Pick through the crab meat to insure there are no shells. In a mixing bowl whisk together the mayo and eggs with cayenne pepper and a pinch of salt. Add the crackers and let sit for 5 Minutes. Add the crab and sweet potato and gently mix until incorporated. Portion in to 2oz cakes and cook to golden brown and hot throughout.