Preparation is identical to that of regular hash browns, but these cook faster and make a sweet-but-not-too-sweet and delicious side dish at breakfast, lunch, or dinner.
1 to 2 large sweet potatoes (more if cooking for a crowd), peeled
1-2 tbsp. canola oil
salt and pepper to taste
Using the medium-coarse side of a cheese grater, grate the sweet potatoes. (I hold the tuber at the end, so that the resulting pieces are roughly one inch long.)
Heat the canola oil in a non-stick or cast iron frying pan over medium to medium-high heat. When the oil is hot, add the shredded sweet potatoes. (You can shape them into patties if you want; I just dump them in and stir.) If they stick, add a bit more oil.
Turn the sweet potatoes with a spatula as they cook. They're done when they're soft and beginning to brown/caramelize. Season and serve piping hot!
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