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Place shredded sweet potatoes in a large mixing bowl. Sprinkle with rice flour, salt, pepper, garlic granules and fines herbs. Mix well. Toss in minced onion. Pour in egg and mix until egg completely coats sweet potatoes.
Heat 1 tablespoon of the oil in a large skillet over medium heat. Working in batches, and using more oil as needed, drop 1/2 cups of sweet potato batter to make each pancake.
Cook, covered, for 5 minutes on each side, or until lightly browned. Remove to a platter and serve immediately.