OVEN BAKED: Line a baking sheet with foil or parchment paper. Wash, peel and cut sweet potatoes into quarters or 6 pieces, depending on how large they are (we do ours in 6 pieces). Arrange onto baking sheet; drizzle with a small amount of oil and season with salt and pepper. Cover baking sheet with foil and bake for 30-45 minutes, or until easily pierced with a fork. (Baking time will depend on how large they have been cut.) Transfer cooked sweet potatoes to a mixing bowl and mash well with a potato masher.

STOVE TOP: Fill a large 5 Quart (or 5 litre) pot with water and add about 1 tablespoon of salt. Wash, peel and cut sweet potatoes into quarters or 6 pieces, depending on size, and add them to the pot. Cook until easily pierced with a fork. Drain; transfer to a mixing bowl and mash well with a potato masher.

To the mashed sweet potatoes in the bowl, add the mozzarella, parmesan, green onions, ½ cup of bread crumbs, garlic, parsley and egg. Season with salt and pepper, and mash all ingredients together well with a potato masher to combine.

Place remaining ¼ cup of breadcrumbs onto a plate. Scoop 1 tablespoon of mixture into the palm of your hands and form into round patties about ½-inch thick. Dredge patties in the bread crumbs, evenly covering both sides, and set aside until ready to cook.

Heat about 1 tablespoon of oil in a medium-sized nonstick pan over low-medium heat. When oil is hot, add the patties in batches of 4 or 5, and cook for about 6 minutes on each side, or until golden and crispy, using a small spatula to flip them very carefully. Add more oil in between batches if needed.