Fry bacon pieces, stirring to cook. Remove with slotted spoon and set on paper towels to drain. Leave bacon fat in pan.

Peel and grate sweet potatoes. Place the shredded raw sweet potatoes in a medium size mixing bowl.

Add fried bacon pieces, chopped scallions, 2 whisked eggs, 3 T coconut flour, and salt and pepper as desired to the bowl. Mix everything together well to combine.

To form the fritters, first scoop up the mixture using a 1/4-cup measuring cup for each fritter. Next place each scoop on some parchment paper, and gently flatten with spatula until each fritter is about 3/4″ in thickness.

Add about 1/4 cup of approved oil to the skillet with the remaining bacon fat to form a shallow layer of oil that covers the entire bottom of the pan. Heat skillet to Medium-Low.

Cook only 3-4 fritters at a time in the heated skillet. Cook each about 3 minutes per side, or until potatoes have cooked through and they develop a slight golden-brown color. Remove fritters and set on paper towel drain.

Serve warm with fried or scrambled eggs. Enjoy!