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Working in batches, place the grated sweet potato into a clean tea towel and squeeze firmly to remove as much moisture as possible. Transfer to a large bowl and repeat until all the sweet potato has been squeezed dry.
Add the flour, eggs, milk, onion, garlic and smoked paprika to the bowl. Season to taste and mix well to combine.
Divide the mixture into 8 equal portions and press each into a patty approximately 1.5cm thick.
Heat 2 tbsp of the neutral oil in a large frying pan over medium heat. Cook 3–4 fritters at a time for 4–5 minutes per side, until deep golden and crisp. Transfer to a wire rack and keep warm. Add the remaining oil for the second batch.
While the fritters cook, combine the sour cream, lemon zest, dill, spring onions and extra virgin olive oil in a bowl. Season to taste and mix well.
Cook the eggs to your preferred doneness — poached or soft-boiled both work well here.
To serve, place fritters on plates, top with the lemon and dill sour cream, sliced avocado and egg.