Pour yam and sweet potato into a saucepan over high heat.
Add salt and 800ml of water.
Boil for 15 minutes.
Let cool off a bit and mash with a masher until smooth.
Add turmeric powder, egg yolks, scotch bonnet pepper, black pepper, salt, spring onion and stir into a uniform mixture and set aside.
Mix the minced beef with garlic, black pepper, dried thyme, salt and set aside.
Scoop a handful of the potato mixture.
Make a dent with your thumb and scoop a tablespoon full of the beef mixture.
Fill in the dent, cover with the potato and mould into balls and set aside.
Mix the breadcrumbs with garlic powder, salt and set aside.
Dip each ball in the egg wash, then coat with the breadcrumbs mixture.
Carefully place in hot oil and fry for 5 minutes.
Take out of the oil and place on a tissue paper to drain excess oil.
Potato yam balls ready to serve. Serve with bbq sauce or any sauce of your choice.