Begin by peeling and shredding about two medium sweet potatoes. Place in a clean towel and squeeze out excess moisture.

In a mixing bowl, combine the drained sweet potatoes, grated onion, minced garlic, egg, cornstarch, salt, black pepper, smoked paprika, and cayenne pepper. Mix until sticky.

Using about ¼ cup of the mixture, shape into flat patties about half an inch thick and place on a parchment-lined tray.

Heat olive oil in a non-stick skillet over medium heat. Add patties in a single layer and fry for 3–4 minutes per side until golden brown and crispy.

Transfer fried hash browns to a paper towel-lined plate. Serve warm, optionally garnished with sour cream, yogurt, or fresh herbs.