Using a box grater, finely shred the sweet potato, then add over a cheesecloth with a bowl underneath, and squeeze out all the water

Add the flour and baking powder into a large bowl, whisk together, then make a well in the middle, crack in the egg and whisk the egg, and then add in the beer and whisk everything together until you get a smooth batter

Add the shredded sweet potato into the bowl with the batter, along with the chopped onion, grated garlic, grated cheese, chopped parsley, paprika, cumin, and season with salt & pepper, mix together until well mixed and you end up with a paste-like texture, add in some whisked egg if it looks to dry

Heat a large fry pan with a medium heat and add in the olive oil

After a couple of minutes and the oil is nice and hot, start adding in spoonfuls of the batter and gently pushing down on each one, you want all the fritters in a single layer and evenly spaced, so cook in batches to not overcrowd the pan, fry for 3 to 4 minutes per side or until golden and crispy, then transfer into a dish with paper towels

Add the chopped garlic into a mortar, along with the saffron, and a pinch of salt, using a pestle pound down on the ingredients until you get a paste-like texture, then add in the mayonnaise, dijon mustard, lemon juice, olive oil, and season with salt & pepper, whisk together

Add the mayo aioli into a serving dish and decorate the fritters around it, garnish with chopped chives, enjoy!