Half fill a pan with water and heat over high heat until boiling. Add the sweet potato pieces to the pan, and reduce heat to medium. Leave to simmer for 20-25 minutes or until the sweet potato is soft and fully cooked.
Drain the sweet potato pieces, and mash until a smooth mixture comes together. Place to one side to cool before progressing to the next fritter step.
Meanwhile, prepare the parsley and garlic dip. Add the crushed garlic and finely chopped parsley to a small bowl, spoon in the greek yogurt and combine. Season with a pinch of salt and place to one side until ready to serve.
Add the cooked amaranth grain, sweet potato pieces, gram flour, cumin, coriander, salt and pepper in a medium-sized bowl. Mix until just combined.
You can use a non-stick frying pan or cast iron pan for cooking the fritters. Make sure to preheat the pan over high heat and reduce to medium heat right before cooking. Spoon 1 tbsp of the sweet potato batter into the pan. Repeat with up to four fritters, making sure not to overcrowd the pan. Cook the fritters on either side for 3 minutes until slightly charred.
