Grate the peeled sweet potatoes using the large holes of a box grater.

Place the grated sweet potatoes in a clean kitchen towel or cheesecloth and squeeze vigorously to remove all excess moisture.

In a mixing bowl, combine the dried sweet potato shreds with the beaten egg, sea salt, and garlic powder until evenly coated.

Heat the avocado oil in a large non-stick skillet over medium-high heat until shimmering.

Scoop the mixture into the skillet in small mounds, flattening them with a spatula to approximately 1/2-inch thickness.

Cook for 4 to 5 minutes per side until the exterior is deeply browned and crispy, adjusting heat as necessary to prevent burning.