n n n Peel and shred the sweet potatoes. Place them in a medium mixing bowl.n n n n Add the eggs, Parmesan, and parsley, and generously season with salt and pepper. Stir the mixture well.n n n n Heat the vegetable oil in a large non-stick skillet over medium-high heat. Add spoonfuls of the potato mixture to the pan and flatten them into patties about ½-inch thick. Flip them over once browned – about 2–3 minutes on each side.n nn