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Peel and shred the sweet potatoes. Place them in a medium mixing bowl.
Add the eggs, Parmesan, and parsley, and generously season with salt and pepper. Stir the mixture well.
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.