Place sweet potatoes in a large pan, cover with water, and bring to a boil. Cook until tender, about 20 minutes. Drain. Transfer to a large bowl, and mash the potatoes using a potato masher. Add ⅓ cup of flour and the rest of the ingredients and mix to combine. Season with more salt as needed. If the mixture is very sticky, add more flour. Tip - if you use wet hands when shaping the fritters, they won't stick to your hands.

In a frying pan, add some butter (or oil) on medium-low heat, just enough to cover the surface.

Scoop out fritter batter, and, using wet hands, form into a 2-inch/5 cm discs.

Cook until golden brown, flip, and cook the other side. Serve warm.