Place the sweet potato in a small saucepan and cover with water. Bring to a boil, reduce heat and simmer 5 minutes or until just tender. Drain and cool to room temperature.
Combine flour, curry powder, cumin and salt with a whisk. Combine 1/3 cup water and egg, stirring with a whisk. Add egg mixture to flour mixture stirring until smooth. Cover and let stand for 10 minutes.
Add sweet potato, cauliflower, onion, cilantro, garlic and jalapeno pepper to flour mixture. Stir until well combined (batter will be thick).
Heat a large skillet over medium-high heat. Add 1 1/2 tsp oil to pan, swirling to coat. Drop 2 tbsp of batter into pan, and flatten slightly with the back of a spoon. Repeat procedure to make 6 pakoras.
Reduce heat to medium and cook 4 minutes on each side or until browned. Remove from pan and drain on paper towels.
Repeat cooking procedure with remaining 1 1/2 tsp oil and batter. Serve with chutney.