Grate the sweet potatoes (either by hand with a box grater or with a food processor). Put in a bowl, sprinkle with 1 tsp sea salt and mix well. Let sit for 15-20 minutes.

Grate the onion, and squeeze to remove the excess juice.

Chop the bacon thinly. Add to a large skillet over medium heat and brown until crispy. Add the onion and cook for a few minutes until the onions have softened. Remove to a large bowl.

Squeeze as much moisture from the sweet potato as possible. The easiest way is to scoop up by the handful, stand over the sink and squeeze away. Add the sweet potato, onion powder, other teaspoon of salt and pepper to the bowl and mix to combine.

Heat the skillet to medium and add oil.

Use a ¼ cup measuring cup to scoop up some of the rosti mixture. Press into the measuring cup. Turn out into the heated skillet and flatten a bit with the back of the cup. Cook for 8-10 minutes or until nicely browned. Carefully flip and cook for another 5 minutes.

Tip: These can be made in two batches of 6 and served with smoked salmon and scrambled eggs.