Fry the bacon pieces over a medium heat. Remove with slotted spoon and set on paper towels to drain. Leave bacon fat in the pan.
Place the shredded raw sweet potatoes in a mixing bowl.
Add fried bacon, chopped spring onions, whisked eggs, coconut flour and salt and pepper. Mix everything together and combine well.
To form fritters, scoop the mixture using a 1/4 measuring cup for each fritter. Place each scoop on some baking paper and gently flatten until each fritter is about 2cm thick.
Add about 1/4 cup of olive oil to the frying pan with the remaining bacon fat to form a shallow layer of oil. Heat to medium-low and cook 3-4 fritters at a time, 3 minutes per side or until sweet potatoes have cooked through and developed a slight golden-brown colour.