Add baked sweet potatoes to a blender with the cooked bacon and coconut flour. Blend until smooth.

Roll sweet potato mixture into 12 balls. Set on a plate and set aside.

Bring a skillet to medium heat and add coconut oil.

In a small bowl, whisk together eggs and water. Set aside.

In a separate bowl, combine almond flour and seasonings. Set aside.

Working one ball at a time, dip each ball into the egg wash followed by the almond flour, and then transfer to the skillet. Cook 2-3 minutes on each side until golden brown.