- 800g whole, peeled sweet potatoes, kept in cold water to prevent oxidisation
- 2 eggs
- Salt and pepper
- Olive oil
Finely grate the sweet potatoes into a colander. Squeeze out as much juice as you can. Place into a large bowl and add the eggs, salt and pepper. Mix well.
Preheat a non-stick 20cm pan on medium heat. Add about 2T olive oil into the pan and place a quarter of the grated sweet potato in the pan. Spread evenly with the back of a spoon.
Allow to cook and colour to a light brown. Flip over like a pancake and cook the other side as above (repeat this 3 more times, adding more oil, with the remaining grated potatoes)
When done, slide onto an oven tray, ready to be cooked a little further before serving. Cook in a preheated oven at 180° for about 15 minutes before serving.