Loaded Sweet Potato & Onion Pancakes

To make the pancake, finely chop about half of a large Japanese sweet potato. Roast it with some bay seasoning until tender. Once roasted, transfer the sweet potato to a bowl. Add some sautéed onions, 1 egg, salt, and pepper to the bowl, and mix all ingredients thoroughly to combine. Heat some oil in a pan over medium heat. Drop spoonfuls of the mixture into the hot oil and fry for about 2 minutes on each side, or until golden brown and cooked through. This recipe yields 2 small pancakes. Serve the pancakes topped with mashed avocado, sautéed garlic greens, a fried egg, sriracha, and sprouts.