Heat oil in a large saucepan over medium-low heat, then add onion and bell pepper. Cook and stir 2 to 3 minutes, while you continue.
Mince garlic and add to onions, along with cumin, chili powder, and paprika. Cook and stir 1 minute, then remove from heat. Stir in salt, oregano, black pepper, and red pepper flakes.
Stir in sweet potato purée. Drain any excess juice from black-eyed peas, but do not rinse. Add to sweet potato mixture and mash some of the peas with a fork (or spoon) as you stir.
In a small bowl, lightly beat egg with a whisk (or fork). Add to sweet potato mixture, along with cornmeal, Worcestershire sauce, and hot sauce if desired.
Refrigerate mixture 30 to 60 minutes to give the cornmeal time to soak up some of the moisture and thicken.
Form patties using about 1/3 cup of the mixture for each.
Heat some oil in a large skillet over medium heat. Cook 3 to 4 patties at a time for 3 to 4 minutes on each side, or until browned and cooked through.