Using a julienne peeler or box grater, shave the peeled sweet potatoes into thin strips.

In a large bowl, mix together sweet potatoes, corn, chopped scallions and eggs until all ingredients are evenly incorporated.

Heat 2-3 tbsp of olive oil in a cast iron skillet on med-high heat.

Prep the chipotle sour cream (add 1 tbsp of chipotle adobo sauce with 16oz of sour cream and the juice of half a lime in a food processor and pulse to combine; refrigerate until ready to use).

Use your hands to grab a scoop of the potato mixture and pack it into a tight ball while squeezing out as much of the moisture as you can.

Once you have a compact ball of the potato mixture, drop it into the hot oil and let us crisp up for 2 minutes before pressing down flat with the back of a spatula. Flip once the patty firms up and begins to caramelize.

Remove from heat when second side is browned and rest on a paper towel to remove oil.

Serve as a side dish, for breakfast with a fried egg, or enjoy on its own with some fresh scallions and a drop of chipotle sour cream.