Step 1

Fry the pancetta/bacon in a wok or skillet over medium heat until crisp and golden. Remove cooked pancetta/bacon from heat. Reserve 2 Tablespoons of the drippings and discard the rest.

Step 2

To the drippings, add the yam, pancetta, brown sugar, sage, and salt and pepper to taste. Stir in the egg. Refrigerate the mixture for at least 4 hours before proceeding.

Step 3

After the mixture has chilled, scoop out heaping tablespoonfuls and roll them between your hands to form 1-inch balls. Gently flatten the balls to become a patty. Place the balls on a lined baking sheet.

Step 4

To make the breading, in a shallow dish, beat the eggs until thoroughly liquid. Place the panko in a separate dish.

Step 5

Roll each ball first in the panko, then in the egg wash, then again in the panko, shaking off the excess panko and letting the excess egg wash drip off. Repeat until all the croquettes are coated.

Step 6

In a wok or skillet, heat 2 inches of oil over medium high heat. Once the oil is hot, lower the heat to medium, or until the oil just maintains a simmer. Fry the croquettes in batches until golden brown, 1 or 2 minutes per side. Remove the croquettes with a slotted spoon and drain on paper towels. Serve warm.