Peel and grate the sweet potatoes. Squeeze out excess moisture using a clean kitchen towel.

In a large bowl, mix the grated sweet potatoes with flour, green onions, eggs, cumin, salt, and pepper until well combined.

Heat 2 tbsp of oil in a skillet over medium heat. Scoop about 2 tbsp of the mixture for each fritter and flatten slightly. Cook for about 3 minutes on each side until golden brown.

Meanwhile, mix Greek yogurt and chili powder in a separate bowl until smooth; adjust spice level to taste.

Serve warm fritters alongside the chili yogurt dip.