Step 1

Peel 1 pound sweet potatoes and grate with the large holes of a box grater onto a clean kitchen towel or several sheets of paper towels (about 4 loosely packed cups). Gather the towels around the potatoes and wring out any excess moisture (there won’t be a lot). Pat the potatoes dry.

Step 2

Transfer the sweet potatoes to a large bowl. Add 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper, and toss to combine.

Step 3

Heat 2 tablespoons of the olive oil in a large nonstick frying pan or cast iron skillet over medium-high heat until shimmering. Swirl the oil around the bottom of the pan. Add the potato mixture and spread into an even layer. Cook, pressing down on the hash browns occasionally with a flat spatula, until lightly browned on the bottom, about 5 minutes. Using the spatula, flip the potato mixture in large sections and press back into a flat layer.

Step 4

Drizzle the remaining 1 tablespoon of oil around the edge of the pan. Cook, again pressing down on the hash browns occasionally, until the second side is golden-brown, 3 to 5 minutes more. Serve immediately.