Place the cooked and peeled sweet potatoes and the remaining ingredients together in a bowl. Using a potato masher or spoon, mash until well combined.

Using a medium cookie scoop, take two scoops of the mixture and form it into a ball, then flatten it into a patty. Repeat until all the mixture has been formed into patties.

Add 4 tablespoons of ghee/oil to a frying pan over medium heat and shallow fry the patties in batches, adding more ghee/oil as needed. Fry the patties for 3 minutes per side, or until browned.

Garnish with cilantro and serve with chutney or ketchup if desired.

To cook the sweet potatoes on the stovetop: add the sweet potatoes to a pot and cover with water. Bring the pot to a boil, then cover with a lid and reduce the heat to low. Cook for 20 minutes, or until the sweet potatoes are soft and tender. Remove the sweet potatoes from the pot and place them onto a plate. Once cool enough to touch, remove the peel. 

To cook the sweet potatoes in an instant pot: pour 2 cups of water into the instant pot, put a trivet inside the pot, and then place the sweet potatoes on top of the trivet. Cook for 15 minutes at high pressure (for medium sweet potatoes, 9 to 12 ounces), then naturally release pressure. Remove the sweet potatoes from the pot and place them onto a plate. Once cool enough to touch, remove the peel.