Preheat oven to 400°F. Wrap sweet potato in tinfoil and place it on a sheet pan (sometimes it drips) and roast it whole for 1 hour. (this can be done up to 4 days in advance)
Prepare a large bowl and place bread crumbs and coconut milk together and mix well. Let sit for 5 minutes. Add the rest of the ingredients except the oil (including the sweet potato without its skin) and mix well.
Using the palms of your hands, form into mini burgers. Prepare a skillet on high heat. Add the coconut oil (in batches) and add as many corn fritters as will fit the pan without overcrowding. Fry for three minutes per side.
They also go great with a tahini or yogurt dipping sauce.