• Place shredded sweet potato in a medium bowl and stir with egg, flour, garlic, onion powder and salt until just combined.
• You can divide the mixture with a spoon in 8 parts, or use one at a time (about 1.5 tbsp) to form small patties. Shape with your hands.

Fried in a skillet

• Heat 1/2 cup tbsp of avocado oil in a large non-tick skillet over medium-high heat. If you're using a ceramic skillet, you can cook the fritters without oil, they won't stick (the color will be less golden though).
• When ready, reduce the heat to medium and pan-fry the sweet potato fritters in batches until golden brown, about 3 minutes per side.
• Let them cool on a rack before serving.

Or Baked in The Oven

• Preheat your oven to 425-450F with a cookie sheet inside just to to heat it through (you may need to adjust the temperature during baking). Once ready to bake, take the sheet out of the oven (it should be really hot) line it with a parchment paper and quickly place all of the sweet potato latkes at once, shape and flatten with a spatula.
• Get them in the oven and bake until they look cooked through (about 15-20 minutes at 425 F). Use the broiler for the last 2 minutes of baking, if you want a more crispy crust on top.

  Optional: spray the parchment paper with oil before placing the fritters (the oil will yield a more golden crispy color).