Mince the garlic and set aside.
In a large mixing bowl, combine sweet potatoes, onions, garlic, cumin, salt and pepper. In a small bowl, whisk the eggs. Pour the egg mixture into the large bowl and coat the ingredients.
Over medium heat in a large skillet, melt the coconut oil to coat the bottom of the pan. Using a 1/2 cup, scoop the sweet potato mixture and form round, flat “pancakes” in the pan (fit about 3 in a pan each time). Cook until golden, about 3-5 minutes per side.
To serve, top pancakes with Greek Yogurt.