Squeeze any excess moisture from the grated sweet potatoes.

In a large bowl, combine the squeezed sweet potatoes, chopped onion, minced garlic, flour, paprika, salt, pepper, and beaten egg. Stir until well mixed.

Heat olive oil over medium heat in a non-stick skillet.

Form the sweet potato mixture into small patties and place them in the pan without overcrowding.

Cook for about 4-5 minutes per side until golden brown and crispy.

In a bowl, combine the crumbled feta, Greek yogurt, minced garlic, lemon juice, salt, and pepper. Mix until smooth and creamy.

Add a splash of water to the dip if desired for preferred consistency.