1. Start by preheating your oven to 200°F. This will keep your hash browns warm while you finish cooking the batches.
2. In a large mixing bowl, combine the grated sweet potatoes, chopped onion, flour, beaten egg, garlic powder, salt, and black pepper. Mix until everything is well incorporated.
3. Heat olive oil in a large skillet over medium heat. You want the oil to be hot enough to sizzle when you add the hash browns.
4. Scoop about 1/4 cup of the sweet potato mixture into the skillet, flattening it slightly with a spatula. Cook for about 3-4 minutes on each side, or until golden brown and crispy.
5. Transfer the cooked hash browns to a baking sheet and place them in the preheated oven to keep warm. Repeat with the remaining mixture, adding more oil to the skillet if needed.
6. Once all the hash browns are cooked, serve them hot with your favorite toppings or sides.

Here’s a little tip from my kitchen to yours: Use a non-stick skillet to make flipping the hash browns a breeze, and resist the urge to overcrowd the pan to ensure they cook evenly.