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In a bowl, mix the sweet potato, eggs, flour, red onion and some seasoning, then set aside for 10 minutes.
Meanwhile, make the dipping sauce by combining all the ingredients in a second bowl.
Put a tablespoon of oil in a large frying pan on a medium-high heat, then drop in a little of the sweet potato batter and taste it for seasoning.
Working in batches so as not to overcrowd the pan, drop two tablespoons’ worth of batter per fritter into the pan and cook on a medium-high heat for three to five minutes, until golden brown.
Flip the fritters over (they should turn easily), press down on the cooked side with a spatula, then continue frying for another few minutes.
Transfer the cooked fritters to a large plate lined with kitchen paper, then scrape out any bits in the pan so they don’t burn.
Repeat with the remaining batter.
Be sure to space out the fritters when you fry them; if they are overcrowded, they might steam rather than go crispy-edged.
Serve hot with the dipping sauce on the side.