Steam sweet potato until tender, approx 8-10 minutes then mash in a bowl and allow to cool.
Mix together all the other ingredients then add cooled sweet potato.
Pop olive oil or coconut oil (or a mix of the two) into a frypan on medium heat.
Place a quarter cup of spelt flour into a shallow dish.
Form the mixture into half palm size fritters, and lightly coat both sides of the fritter on both sides and place into hot (but not smoking) frypan. Cook for approx 3-4 minutes each side, or until golden brown, and then set aside and continue until all fritters have been cooked.
Serve on a bed of baby spinach with a tomato and avocado salsa and a slice of lemon. Add a side of pesto, homemade mayonnaise or a yoghurt sauce for extra yumminess and nutrition.