Cover each sweet potato with a paper towel and, one at a time, cook in the microwave. Start at 3 minutes and add 1 minute until sweet potatoes are mushy and not hard when you squeeze them. (Be careful, they’re hot!)
Set aside to cool.
Once cool, break open skin and scoop out the insides of sweet potatoes into a bowl.
Add all other ingredients and mix with a fork until well incorporated.
Scoop about 2 tbs of mixture into your hand and roll into a ball then flatten into a patty shape.
In a medium skillet, heat oil over low-medium heat.
Once the oil is ready, add fritters about 3 or 4 at a time to the pan.