Sweet potato risotto cakes

Preheat the oven to 160 &degC.
Coat half the sweet potatoes with 20 ml of the oil, arrange in an oven pan and roast for 30 to 45 minutes until soft.
Scoop out the sweet potato flesh from the skins and press through a sieve. Season with salt and pepper.
Peel the remaining sweet potatoes and cut into 5 mm cubes.
Steam the diced sweet potato until just done and set aside.
Heat the remaining oil in a large saucepan and saut&eacute the onion until translucent.
Add the garlic and bay leaves and stir-fry for a few seconds.
Add the rice and saut&eacute until he rice grains are coated with oil. Set the stove plate at its lowest setting and add 250 ml of the hot stock. Stir, cover and steam for seven minutes.
If the rice is too dry, add more stock.
Remove the rice from the heat and stir in the Parmesan cheese and sweet potato pur&eacutee. Season with salt and pepper.
Spread the mixture on a tray and chill until cold.
Whisk together the egg and milk.
Shape the rice into 10 balls, dip the balls in the flour, then in the milk and egg mixture and finally in the breadcrumbs. Flatten them slightly.
Heat the butter and fry the cakes until brown on both sides.
Serve immediately, garnished with biltong slices, reserved sweet potato cubes and deep-fried sage leaves.