Preheat the oven to 425°F. Spray each cup of a muffin tin with butter cooking spray.
Grate the sweet potatoes, leaving the peel intact.
Squeeze or blot the grated sweet potatoes to remove any excess moisture.
In a medium mixing bowl mix the grated sweet potatoes with 2 large egg whites, 3/4 cup of grated parmesan cheese, 1/2 cup of Panko breadcrumbs and seasonings.
Divide the mixture evenly into 12 muffin cups. Depending on how you divide the mixture, you may be able to yield 14, so, have another pan handy.
Press the mixture firmly onto the bottom and up the sides of each muffin cup. Spritz each nest lightly with butter flavored cooking spray.
Bake for 24-25 minutes until the edges are brown and crispy. Remove from the oven and allow them to rest for 3 minutes before you attempt to remove them from the muffin cups.
Run a knife or offset spatula around each to gently loosen the edges.
To mak the roasted sweet corn relish Pretheat the oven to 450°F. Arrange the corn in a single layer on a baking sheet that has been lightly misted with cooking spray.
Mix in the diced red and green peppers.
Lightly spritz the corn with cooking spray or an olive oil mister, and sprinkle with garlic salt. Roast the corn on the top rack of the oven at 450°F for 10-12 minutes or until golden.
The dressing. Whisk together, 2 tablespoons of lime juice, 2 tablespoons of honey, 1 teaspoon of olive oil, 1/2 teaspoon of creole seasoning and 1/8 teaspoon of cayenne.
Add the diced red onion. Stir the roasted corn and peppers into the dressing along with 2 tablespoons of chopped fresh cilantro.
Toss gently and set aside. Adjust the salt and pepper to your taste.
To assemble, Place the nests onto a serving platter. Top with a dollop of sour cream, and corn relish.
Sprinkle with chopped cilantro and serve warm.