Begin by peeling two medium sweet potatoes and finely grating them with a box grater. Set aside in a clean kitchen towel.

Squeeze out excess moisture from the grated sweet potatoes and transfer them into a large mixing bowl.

In a separate bowl, whisk together ½ cup of all-purpose flour, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, ½ teaspoon of cayenne pepper, 1 teaspoon of salt, and ½ teaspoon of black pepper.

In another bowl, beat one large egg and add to the bowl of dry ingredients along with the grated sweet potatoes, finely chopped red onion, and fresh cilantro. Mix thoroughly.

Take about 2 tablespoons of the fritter mixture and mold into a disc shape about ½ inch thick. Repeat until all mixture is shaped.

Heat vegetable oil in a skillet over medium-high heat to a temperature of 350-375°F (175-190°C).

Lower fritters into the hot oil and fry for about 3-4 minutes on each side until golden brown.

Remove fritters with a slotted spoon and place on a paper towel-lined rack to drain excess oil. Sprinkle with salt while still hot.

To prepare the cooling dip, mix together 1 cup of plain Greek yogurt, 1 tablespoon of fresh lime juice, and 2 tablespoons of freshly chopped mint until smooth.