The flavor profile matches close to what people in the US, at least in the South, are used to. We’re already used to cinnamon, nutmeg and sugar with sweet potatoes. It’s not much further to add cardamom, anise, ginger, or other “warm” spices. Plus sweat & spicy combo has really taken off in the US over the past two or three decades as a cultural import. The OP is just an attempt at a fusion dish.