Cook the yellow yam in salted water until falling apart tender.
Shred and dice the chub ham.
Chop the onion, sweet peppers and shred the cheese.
Combine the diced ham, cheese, onions and peppers.
Once the yam is cooked, drain, rinse and allow it to cool slightly.
Mash the yams with the butter, egg, milk and shredded ham until it is the consistency of mashed potatoes.
Take a portion of the yam mixture into wet hands and fill with the cheese and diced ham.
Roll into a ball to seal completely.
Place in the freezer to freeze for at least 30 minutes.
Heat oil to 375 degrees.
Beat the eggs, place the Panko and flour in separate shallow dishes for dredging.
Roll the frozen balls in flour, then eggs, and finally Panko.
Deep-fry until golden brown and heated all the way through.
Serve hot and crispy.