In a saute pan, render bacon over medium heat until almost crispy. Drain on paper towels on a plate.
With a towel or paper towels, squeeze as much of the remaining liquid from the shredded sweet potato and apple as possible.
Combine sweet potato, apple, bacon, 2 eggs, almond flour, salt, and pepper in a large bowl and mix well.
Heat half of the coconut oil over medium-high heat in a nonstick skillet or griddle.
Scoop about 1/4 cup of the potato mixture into the heated pan and depress/shape into a 3-4" round fritter, about 1/2" thick.
Cook each fritter 3-4 minutes per side, working in batches. If desired color is not achieved, cook a little longer.
In another bowl or a mini-food processor, combine Greek yogurt and maple syrup. Mix well.
Place one fritter on a plate, spread the yogurt mixture, then place another fritter on top of it and add more yogurt. Top with baby arugula and a fried egg.