Put the sweet potato, spinach, chilli flakes, turmeric, eggs, flour and baking powder in a mixing bowl and combine together, season well with salt and pepper and leave to stand for 15 minutes.
Pour enough oil into a heavy based pan to deep-fry the fritters. Heat over a medium-high heat- test with the tip of a teaspoon full of the mixture, it should sizzle and gradually turn brown. Line a baking sheet with kitchen paper to drain.
Now to get creative! Use two dessert spoon and shape quenelles and ease into the hot oil carefully. Cook in batches of around 6 at a time, when lovely and golden on both sides, remove with a slotted spoon and drain on the prepared sheet.
Serve as part of smorgasbord or a lunch treat with a lovely mixed salad, oh- and sweet chilli sauce or chutney.
300g sweet potato or butternut squash, peeled and grated coarsely
150g spinach leaves, finely chopped
1 teaspoon chipotle chilli flakes
3 teaspoons turmeric
3 large free-range eggs
100g plain flour
1 teaspoon baking powder
Sunflower oil for frying
Sea salt and fresh ground black pepper to season