Directions 7 steps | 30 Minutes
Line a baking sheet with paper towels. Measure and prep all ingredients.
In a large bowl, add the sweet potatoes, bell peppers, green onions, eggs, flour, salt and black pepper.
Mix until well combined.
Heat ½ tablespoon of vegetable oil in a 12 or 14-inch skillet over medium-high heat. When oil is hot, use a ⅓ cup measuring cup to add the sweet potato mixture to the skillet and form four-inch circles. (See notes.)
Cover the skillet and reduce heat to medium. Cook for 4 to 5 minutes. Flip and cook for an additional 4 to 5 minutes. Remove from the pan and transfer to the prepared baking sheet. Repeat until you have a total of 6 cakes.
While the remaining cakes are cooking, make the spicy cream sauce. In a small bowl, combine the yogurt and hot sauce. Set aside.
Serve the sweet potato hash browns paired with the spicy cream sauce. Enjoy!
Some yogurts and hot sauces contain gluten, so double-check labels.
The sweet potato hash browns can also be served without cream if desired.
An ice cream scoop may also be used to add the sweet potato mixture to a pan.
A great way to check and see if your oil is hot is to put the handle of a wooden spoon into the oil. If it starts bubbling around the handle, it's ready.