Steam the sweet potatoes until fully cooked. Use high heat initially, then reduce to medium heat once boiling.

Peel the cooked sweet potatoes after they cool down.

Mix the sweet potatoes with corn and a generous amount of pizza cheese.

Shape the mixture into round balls, about two bites in size.

Prepare the coating: whisk eggs for egg wash, and set up flour and breadcrumbs.

Coat the balls with flour, then dip in egg wash, and finally cover with breadcrumbs. Repeat breadcrumb coating twice for better adhesion.

Heat oil in a deep pan. Test the temperature by dropping a breadcrumb; it should sink and rise immediately.

Fry the balls until golden brown. Strain the oil and fry them a second time for extra crispiness.