Peel your sweet potato then chop into smaller rounds (about 5 pieces should work).

Using your inspiralizer, spiralize the sweet potato and add the noodles to a large bowl. Then using kitchen shears, cut the noodles so they’re easier to handle.

To the bowl, add the flour, scallions, shallot, spices and eggs. Stir the mixture together with a spatula or wooden spoon until combined.

Add 2 – 3 tablespoons of coconut oil into a large skillet over medium-high heat. Once the oil is hot, form small patties out of the sweet potato mixture in your hands.

Cook the fritters until golden brown, about 2 – 3 minutes, then flip cook an additional 2 minutes. Transfer the fritters to a cooling rack.

Repeat this process with the remaining mixture.

Serve slightly warm as is (or topped with some salsa, chopped cilantro (and avo) – yes!).