Step 1: In a large mixing bowl, combine the grated sweet potato, corn kernels, and chopped cilantro

Step 2: Add the flour, lightly smoked paprika, ground cumin to the bowl

Step 3: Mix Batter: Season with about 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir everything together until just combined

Step 4: The mixture should be thick enough to form into patties. If it seems too wet, add another tablespoon of flour

Step 5: Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat

Step 6: Scoop about 2 tablespoons of the fritter mixture for each fritter and gently place it into the hot oil. Do not overcrowd the pan. Cook in batches if necessary, adding more oil as needed between batches

Step 7: Cook for 4-6 minutes per side, or until golden brown and crispy on the outside and cooked through in the center

Step 8: Transfer the cooked fritters to a paper towel-lined plate to absorb any excess oil

Step 9: Serve the smoky sweet potato and corn fritters warm with the Chipotle Ranch dip on the side

Enjoy the smoky, sweet, and perfectly savory flavors of these fritters!