Pat grated sweet potatoes down with a paper towel to remove excess moisture.
In a large bowl, combine sweet potato, oil, and spices.
Spray olive oil onto both sides of the waffle iron.
Add ¼ cup of sweet potato mixture to the hot waffle iron.
Close the lid and cook for 5-8 minutes.
Lift the lid at 5 minutes to see if it is crispy yet.
Cook longer if it isn't.
Repeat with the rest of the mixture.
Be careful when you lift it out of the waffle iron so it doesn't fall apart.
You can also fry the sweet potato hash in an oiled pan!! If you don't have a waffle maker, no worries! You can make more of a latke-style pancake with this shredded sweet potato mixture if you don't have a waffle iron. The delicious flavor would be the same, even the crispy edges!
These waffles will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.