In a food processor fitted with the shredding blade, shred the sweet potatoes. To do this in advance: Place the shredded sweet potatoes in a bowl of water and store in the fridge for up to four days. To freeze, blanch the shredded potatoes by leaving them in a bowl of boiling water for five minutes, then drain and freeze. Pat dry once you remove them from the fridge/freezer.

Place two shallow dishes on your work surface. Add the eggs to the first dish and the grated sweet potatoes to the second.

Working with one cutlet at a time, dip it in the eggs and then coat in the potatoes. (You may need to firmly pat the potatoes onto the cutlet.)

Heat oil in a skillet and fry about five minutes per side, until golden.