Preheat oven to 375°. Line baking sheets with parchment paper. Set aside.

In a medium skillet, cook smoked sausage over medium-high heat until browned. Using a slotted spoon, drain sausage on paper towel, reserve pan drippings

Add shallot, garlic, and jalapeno; cook until softened, about 5 minutes. Set aside.

In a large bowl, stir together flour, cornmeal, baking powder, salt, and red pepper. Add sweet potato, eggs, and cream cheese, stirring to combine.

Add shredded cheeses, breakfast sausage, and shallot, garlic, and jalapeno mixture, stirring to combine.

Shape mixture into 1 1/2-inch balls; place on prepared pans

Bake until browned and cooked through 15 to 18 minutes. Serve with your favorite pepper jelly for an over-the-top appetizer!