Preheat the oven to 425* F. Wrap each sweet potato in aluminum foil and place on a baking sheet and bake for 45 minutes until the sweet potatoes are tender and cooked through. The time may vary depending on size of sweet potatoes.
While the sweet potatoes are baking, add 1 teaspoon of coconut oil or ghee to a frying pan over medium heat. Once the oil is hot add the chopped onions to the pan and cook for 7-8 minutes until the onions are tender are lightly browned on the edges. Add the garlic to the pan, stir and cook for an additional minute until the garlic is fragrant.
Remove the skin from the baked sweet potatoes while still hot (but cool enough that you can handle them). Add the sweet potato flesh to a large bowl along with the cooked onions and garlic, potato starch, eggs, and 1[1/2] teaspoons of salt. Stir to combine well.
Add 1/4 cup coconut oil to a large frying pan or dutch oven and heat over medium heat. Once the oil is hot spoon about 2 tablespoons of the sweet potato mixture into the frying pan. Repeat, careful not to crowd the fritters as it will make them hard to flip. Cook on each side 2-3 minutes until they are lightly crisped and golden brown on the edges. Once done, remove and drain on a paper towel and transfer to a wire rack. You will need to do this in batches. Or feel free to have two frying pans / dutch ovens going at once to shorten the time.
To make the dip add the mayonnaise, turmeric, ginger, almond milk, honey, and black pepper to a small bowl and stir to combine.
Serve dipping sauce along side fritters.