For the chutney: Stir together the coconut, paprika, brown sugar, chiles, garlic, lime zest, lime juice and 1/3 cup water in a bowl.
For the sweet potato fritters: Combine the coriander, cumin, ginger, turmeric, garlic and 1 tablespoon of the oil in a medium bowl to make a paste. Toss with the sweet potatoes to coat. Arrange the sweet potatoes in an even layer on a baking sheet and roast until almost tender, about 15 minutes. Set aside to cool.
Heat the remaining oil in a 10-inch cast-iron skillet over medium-high heat. Combine the chickpea flour, cornstarch, paprika and 2 teaspoons salt in a shallow bowl. Whisk in 1/2 cup water to make a batter. Dip the cooled sweet potato slices in the batter and fry until golden brown, about 30 seconds per side. Remove to a cooling rack or paper towels to drain and season with salt and pepper.
Serve the fritters with the chutney, cilantro and mint.
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