Boil the sweet potato until soft, then mash it while hot.

Mix the mashed sweet potato with chopped onion and mini bell peppers to create the croquette filling.

Trim the crusts off the bread slices and flatten them with a rolling pin.

Place a slice of cheese and ham on each bread slice, then add a portion of the sweet potato filling shaped to match the bread's length.

Roll the bread tightly like a sushi roll, ensuring the filling is secured inside.

Coat each roll in beaten egg, then cover with breadcrumbs.

Place the rolls on a wire rack over a baking tray, spray lightly with oil, and bake in a preheated oven at 180°C (356°F) for 20 minutes.