Parmesan Yamcakes

Directions

1. 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.
2. 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.
3. 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.
4. 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
5. 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.
6. 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.