Fill a pot with water and place a steamer basket over it.
Add the peeled and chopped sweet potatoes to the steamer basket and steam for about 10 minutes.
Add the chopped broccoli florets and continue steaming for another 5 minutes, or until both vegetables are soft and tender.
Transfer the steamed sweet potatoes and broccoli to a large mixing bowl.
Mash the vegetables together using a fork or potato masher until mostly smooth with a little texture remaining.
Crack the eggs into the bowl and add the flour and salt if using.
Mix everything together until a thick, slightly sticky batter forms.
Heat a small amount of olive oil or coconut oil in a non-stick frying pan over medium heat.
Scoop small portions of the mixture into the pan and flatten slightly into fritter shapes.
Cook for 2–3 minutes on each side until golden brown and cooked through.
Let the fritters cool slightly before serving.