Peel and grate the sweet potatoes using a box grater or food processor. Transfer to a clean kitchen towel and squeeze out excess moisture.

In a large mixing bowl, combine the grated sweet potatoes with chopped onion, garlic powder, smoked paprika, salt, black pepper, and the beaten egg. Stir until everything is evenly coated.

Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Scoop 1/4 cup of the mixture into the pan, flattening it slightly with a spatula. Cook for about 4-5 minutes on each side or until golden brown and crispy.

Repeat with the remaining mixture, adding more oil as needed.

Remove the hash browns from the skillet and place them on a plate lined with paper towels to absorb any excess oil.

Garnish with fresh herbs if desired and serve.