2 medium sweet potatoes, peeled and shredded
2 Tablespoons grated onion
2 egg whites
½ teaspoon salt
1/8 teaspoon pepper

In a medium bowl, combine all ingredients. Mix well for several minutes until well combined. Heat a large non-stick griddle, oil it lightly with coconut oil. Drop mixture by tablespoon onto hot skillet. Flatten fritters with the back of a spoon and smooth edges so fritters aren’t too ragged. Turn fritters when edges appear dry and bottoms are lightly brown.