Wash sweet potatoes and boil or steam for about 15 minutes until soft. Peel and grate.
Mix with the rest of the ingredients. The mixture should be soft (if it is too soft, just add some flour). Take out small portions by hand and fry in hot oil at 180 °C until crispy. Then drain on kitchen paper.
For the dip, blend all ingredients with a hand blender and season with salt and pepper.
Arrange the bites in bowls, paper sticks or plates and sprinkle with garden cress.
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