Wash and peel the sweet potatoes. Peel and trim the root end off of the onion and thinly slice it. Cut the onion slices into 1/2 – 1 inch long pieces. Peel and finely mince the garlic.

Using a box grater, grate both sweet potatoes.

Put the grated sweet potatoes, onion, garlic, and flour into a bowl. Add in the cinnamon, nutmeg, coriander seed, cumin, and salt. Add the eggs to the bowl and mix everything together.

Heat approximately 1-1½ inch of oil in a deep pan over medium-high heat to 350F.

Using two spoons form a loose ball of sweet potato mixture and drop it into the hot oil. Allow the raw fritter to fry until golden brown on all sides, turning it half way through cooking.  Transfer the cooked fritter to a plate lined with paper towels to allow it to drain excess oil. Repeat with the rest of the sweet potato mixture.

When all of the fritters have been cooked, sprinkle with coarse salt and allow them to cool 5 minutes before serving.

Cut the pomegranate in half and put the seeds from one half into a bowl. Put the pomegranate seeds, sugar, cinnamon stick, and water into a small saucepan.

Place the pan on a stove top over high heat and bring it to a boil. Reduce the heat to medium low and allow it to simmer 10-15 minutes or until the seeds have lost most of their juice and the liquid has reduced by half. Turn off the heat.

Remove the cinnamon stick and stir in the cornstarch. Strain the syrup through a fine sieve and discard the leftover seeds.

Serve the sweet potato fritters with the pomegranate syrup drizzled on top, crumbled feta cheese, and a sprinkle of the rest of the pomegranate seeds from the other half of the fruit.