Pre-heat oven to 350 degrees F.
Cook bacon in a large skillet till crispy (reserving 2 tbsp bacon fat); transfer to paper towel lined dish to drain excess oil; finely chop bacon; set aside.
Line sheet pan with foil; toss yams with reserved bacon fat; spread over sheet pan; sprinkle with salt and smoked paprika; cover lightly with foil and bake in pre-heated oven for 35 minutes or till fork tender.
Meanwhile, in a small bowl, combine barbecue sauce and maple syrup; set aside.
Mash cooked yams with a fork; transfer to a medium bowl; add chopped bacon (reserving 2 tablespoons for topping), butter, brown sugar and shredded Old Croc smoked cheese (reserving 1/4 cup for topping).
Form mixture into 24 equal balls; coat in order starting with flour, then egg and finally breadcrumbs; slightly flatten balls forming a small patty; set aside. (You can refrigerate or freeze prepared croquettes for later frying.)
In a medium sauce pan, or fryer, heat oil to 350 degrees F.
Fry croquettes in small batches till golden (about 1-1½ minutes per batch); drizzle with maple barbecue drizzle; sprinkle with remaining bacon bits, 1/4 cup of shredded Old Croc and green onions. Enjoy!