Bake sweet potatoes in an oven at 400 degrees for 40 minutes or until tender. Set aside and let cool.

Melt ghee in a saute pan over medium heat. Add onions, garlic, ginger and Serrano pepper and saute for 5-6 minutes, or until the onions begin to turn golden brown.

Add the spices, stir-fry for 30 seconds, then pour the mixture into a large bowl along with the tuna and 1 cup of mashed sweet potato and mix well.

Roll the mixture into flat little oblong shaped patties.

Put the patties in the fridge overnight (or for at least a few hours) to help them retain their shape.

In a plate, mix the almond flour and tapioca flour.

Dip the patties into the whisked egg and then gently place into the almond and tapioca flour.

Shallow fry the cutlets in ghee in a cast iron skillet until golden. Use a fork or spatula to gently flip them over.