Combine the sweet potato, cornflour and egg. Season with salt and pepper and mix well. Heat oven to 100 C.
Heat a large frying pan or grill plate. Cook heaped spoonfulls of the fritter mixture in 1 tablespoon cooking liquid for 2-3 minutes each side, until golden brown and cooked through. Place in the oven to keep warm while cooking the remaining fritters in the cooking liquid.
Combine the yoghurt and chopped mint and season with a little salt.
Serve the fritters with the minted yoghurt, scattered with pomegranate arils and garnished with mint leaves.