Peel the sweet potato and shred it in a food processor fitted with a shredder disk (or you can use the box grater instead).
Heat the oil in a large non-stick frying pan over medium-high heat. Add shredded sweet potatoes in a thin layer (do not crowd the pan).
Cook the sweet potatoes without stirring on one side for 4 minutes (or until golden-brown on the bottom), then carefully flip over with a spatula and cook on another side for 4 minutes (or until golden-brown on both sides).
Remove sweet potato hashbrowns from the frying pan, sprinkle with salt and pepper to taste and serve immediately.