Oil for frying, preferably peanut oil, grapeseed oil or other high flash point oil
Using paper towels, extract as much moisture as possible from the grated sweet potatoes.
In a large bowl, combine sweet potatoes, onion, garlic, flour, salt, pepper and eggs. Stir until thoroughly combined.
In a large saute pan, pour enough oil to fill pan 1/4-inch deep. Heat over medium-high heat to 375 degrees F.
When oil is hot, in 1/4 cup portions, spoon sweet potato mix into oil, flattening with the back of a spatula to form a pancake. Repeat to fill pan comfortably in a single layer. Cook until golden on one side (approximately 2 minutes), then flip and cook other side until golden.
Remove from pan and drain on paper towels. Repeat cooking steps 4 and 5 until pancake mix is used up. If necessary, keep sweet potato pancakes covered in a 300 degree F oven until serving time.