Preheat the oven to 375°F. Use a fork to prick the sweet potatoes all over on all sides. Place the sweet potatoes onto a sheet pan. Roast them for about 1 hour and 15 minutes until completely tender.
Whisk together the flour, baking powder, baking soda, and kosher salt. Fold in the shredded gouda cheese until even dispersed. Set aside.
When the sweet potatoes are done, remove them from the oven and let them cool. Fill a heavy-bottom pot (or Dutch oven) with enough oil to fill about half way up. Heat the oil over medium heat until it reaches 350°F.
Once cooled, use your hands to peel off and discard the sweet potato skins. Weigh the flesh into a mixing bowl. You want a total of 10 ounces. Mash the potatoes with a fork. Whisk in the eggs and milk until smooth. Pour the wet ingredients into the dry and use a wooden spoon or rubber spatula to fold everything together until just incorporated.
A note on the oil: once the oil reaches temperature, continually check it (lowering or raising if needed) to maintain it while frying. Oil that is too cold won’t crisp the batter, and oil that is too hot will create a tough, dark exterior before fully cooking the inside.
Use two spoons to scoop out the batter in small, bite-size balls and drop them right into the hot oil. The motion I like to do is spooning the batter with one hand and then using the other to slide the batter off the spoon into the oil. Work in batches and don’t overcrowd the pot.
Fry the fritters until golden brown on one side. Use a fork to flip each fritter over and continue cooking on the other side. Use a strainer to transfer the fritters to a sheet pan lined with paper towels.
Meanwhile, combine the honey, water, and salt in a medium sauté pan. Bring to a simmer over medium heat. Simmer for 30 seconds, lower the heat and whisk in the butter, one tablespoon at a time, until smooth and silky.
Start serving the fritters immediately as you continue frying the rest of the batter (they are the best when extremely fresh). To serve, quickly toss the fritters in the glaze, transfer them to a platter, and serve with the chimichurri over top. You can also serve the fritters plain on a platter with the glaze and chimichurri on the side for everyone to drizzle themselves.
Calabrian Chile Chimichurri (optional)
Combine the garlic, parsley, and oregano in a small bowl.
Stir in the extra virgin olive oil, red wine vinegar, and calabrian chiles. Season with a pinch of salt.
Taste the chimichurri and add more chiles or salt if desired.