Peel and coarsely grate the sweet potatoes, then grate or very finely chop the onion. Transfer both to a clean tea towel or several layers of paper towel and squeeze firmly until as much liquid as possible has been removed.

Place the squeezed vegetables in a bowl and add the eggs, flour, cumin, ground coriander or smoked paprika, salt, pepper, and chopped herbs. Stir until the ingredients are evenly combined and the mixture holds together when pressed.

Heat about 1 tablespoon of neutral oil in a large nonstick skillet over medium heat. The pan should be hot enough for the mixture to sizzle gently, but not so hot that the outside browns before the sweet potato cooks.

Drop heaped tablespoons of the mixture into the skillet, leaving space between them. Flatten each portion into a patty approximately 1 cm thick so the centers cook through while the edges become crisp.

Fry the fritters for about 3–4 minutes on the first side, then turn carefully and cook for another 3–4 minutes. Add more oil as needed and continue in batches rather than overcrowding the pan.

When the fritters are deeply golden brown and crisp, transfer them briefly to a wire rack or paper towels to drain. Serve hot with yogurt or sour cream, lemon wedges, chopped herbs, chili sauce, or sweet-chili sauce.