Potato pancakes are always popular, but I don't see sweet potato or yam pancakes very often. I've always got some yams in my pantry, and of course, Parmesan. This one is an easy and delicious variation on the traditional potato pancake. —Brussels Sprouts for Breakfast
Prep your sweet potato or yam. Start by peeling it with a potato peeler. Next, grate it either on a box grater or with a grating attachment on your food processor. If you're using a food processor, make sure to cut the potato up into quarters or eighths. Transfer the grated potato to a large mixing bowl.
In a large saute pan, heat a tbsp of olive oil over medium heat. Add shallot, garlic, salt, pepper and a dash of crushed red pepper flakes, and cook until transluscent, about 4 minutes.
To the potatoes, add Parmesan, breadcrumps, whisked eggs, 1 tbsp olive oil, shallot and garlic mixture (including oil from the pan), salt and pepper. With your hands, mix it all together until it forms a cohesive ball. It should be moist and stick together. If it's too dry, add more oil. If it's too loose, add more breadcrumbs.
Form into 3-4 inch patties, about 1/2 inch thick. You'll have 4-6 patties depending on the size of your potato and the size of your patties
Heat the same large large saute pan over medium heat and add a couple tbsp of olive oil. Drop in the patties and let the first side cook for 12-15 minutes. Test after 12 minutes to see if there is a nice brown crust and they easily come up from the bottom of the pan. Flip and cook for another 12-15 minutes.
Remove from heat and serve with more freshly grated parmesan. You could also serve with some sour cream, Greek yogurt or crema and top with chives or green onions.