Place sweet potato in a medium pot, add a teaspoon of salt and cover with water (just a little above the potato). Bring to a boil and cook for 7-8 minutes, until soft when inserted with a knife.

Strain and return back to the pot with 1 tablespoon of ghee. Mash together using a potato masher until smooth. Let it cool off for 5 minutes, then add to a bowl with shredded ham hock (or ham, if using), egg, and mustard. Season with another half teaspoon salt, some pepper and onion powder. Mix together until well incorporated. Finally, add 2 tablespoons of coconut flour or almond meal, and mix together. Place the bowl in the fridge, uncovered, for 1 hour minimum. This will stiffen the filling mixture slightly, making it easier to mould into rolls.

Remove the bowl from the fridge. Place a piece of parchment paper on a flat cookie tray or a platter. Mix tapioca flour and almond meal in a bowl. Sprinkle a thin layer on the parchment paper.

Scooping about a tablespoon of the mixture in your hand at a time, mould the filling into oval-shaped rolls and place on top of the flour on the tray. Continue until all mixture is used up. Sprinkle the remaining flour over the top of the croquettes (you can also sift it), then use your hands to roll them in the flour and give them a pat between your hands to make sure they are well coated.

Heat about 1/4 of a cup or 4 tablespoons of coconut oil in a large frying pan over medium-high heat. Add the croquettes one at a time, leaving some space in between. Cook for 4-5 minutes on the first side, then 2-3 minutes on other sides after that, until crispy and golden brown. The oval shape usually requires you to cook them on top and bottom and then also on the sides, or at least to turn them three times. Add more coconut oil as it starts to dry up in the pan so there is always a thin layer.

Remove the cooked croquettes to a platter. Serve with your favourite dip or condiment. I love these with more Dijon mustard on the side.