Peel and grate the sweet potatoes, then squeeze out excess moisture using a clean kitchen towel.

In a bowl, mix grated sweet potatoes with chopped onion and minced garlic. Season generously with salt and pepper.

Heat olive oil in a large skillet over medium heat until shimmering.

Scoop mounds of the mixture into the skillet, flattening each slightly with a spatula. Cook undisturbed for 5-7 minutes until golden brown.

Flip and cook the other side for another 5-7 minutes until crispy.

Remove from skillet and drain on paper towels before serving hot.