1# Sweet Potatoes, peeled and coarsely shredded
Kosher Salt
½ Cup Shallots, chopped small
1/3 Cup Pecans, roasted and chopped
2 Tablespoons Fresh Parsley, chopped fine
1 Large Egg, beaten
½ Teaspoon of Kosher Salt
Fresh Ground Black Pepper
3 Tablespoons Olive Oil

Preheat the oven to 400°F.

Place the shredded sweet potatoes in a large bowl and cover them with warm water. Sprinkle about ½ Tablespoon of kosher salt over them and allow them to sit for 5 minutes. Drain, then wrap them in a clean dish towel and wring out as much moister as possible. Dry the bowl and return the potatoes to it. Combine with the shallots, pecans, parsley, egg and season with the salt and pepper. Divide into 4 portions.

Heat a 12” cast iron skillet. Add 2 tablespoons of the oil to the skillet, then the four portions of potatoes. Press them down into patties and compact the sides. Drizzle the remaining 1 tablespoon over all. Place in the oven and bake for 30 minutes, or until the bottoms are brown and crunchy. Remove from the oven and turn them over. Return to oven and bake for 10 minutes. Serve with a little chopped parsley and maybe some sour cream on the side.