Bring two pots of water to a boil. Dice the sweet potato into small, even cubes—place in one pot of water. Add two teaspoons salt and one tablespoon sugar. Simmer for fifteen minutes. Strain and set aside.

Meanwhile, peel and dice the Yukon gold potatoes. Place in the second pot of boiling water. Add two teaspoons salt and simmer for twenty-five minutes. Strain and add the onion powder, garlic powder, one teaspoon salt, and two heaping tablespoons of mayonnaise. Mash well until very creamy. Gently fold in the sweet potato cubes.

Use a cookie cutter, a round bowl, or the cover of a mason jar (see note) to create rounds with the potato mixture. Refrigerate for at least three hours.

Place the Pereg Thai Seasoned Sweet Chili Panko on a shallow plate. Carefully brush a light coat of mayonnaise over each potato round and dip in the bread crumbs. At this point, you can use your hands to gently shape them into perfect circles. Place on a baking sheet and lightly spray with cooking spray. Bake at 450 degrees Fahrenheit for twenty minutes.

Heat oil over medium heat. Add in the pastrami, mustard, and honey. Sauté for seven to 10 minutes. Serve with the breaded potato rounds.