Preheat oven to 200°F (93°C)

In a skillet over medium heat, cook diced onion in 1 tbsp butter until translucent. About 8 minutes. Set aside to cool.

Grate sweet potatoes using food processor or box grater.  Place in large mixing bowl.

Add cooled onion, parsley, garlic, flour, cornmeal, eggs, salt, and pepper to sweet potatoes.

Mix well to thoroughly combine.

Heat 1/2 cup of canola oil in a cast iron or heavy bottomed skillet over medium - medium high heat.

Using scoop or large spoon, carefully drop mixture into hot pan. Lightly flatten cakes and cook for 6 minutes on each side.

Place cooked sweet potato cakes on a baking sheet in the oven to stay warm as you finish cooking the rest of the mixture.