Peel and boil the sweet potatoes until tender. Drain and cool. In a large bowl combine all ingredients except the olive oil and breadcrumbs and mash evenly together with the sweet potatoes; set aside. In a heavy skillet, heat the oil on medium heat. Place the breadcrumbs in a separate large bowl. Form balls with the sweet potato mix by dropping a heaping tablespoon into the breadcrumbs. Coat the balls evenly and fry in the heated oil,
turning the balls frequently to brown all sides. When golden brown, drain oil off the balls with paper towels. Serve hot.