Peel the sweet potato if desired, then shred using the shredding disk of a food processor.
Heat a large nonstick skillet over medium heat, and add the olive oil or butter, sweet potato, salt, and black pepper.
Cook for 20-25 minutes, stirring every few minutes, until the sweet potato shrinks down considerably and starts to become golden and caramelized on the edges. If the sweet potato starts to look dry, add one tablespoon more oil.
Do a final tasting and see if it could use more salt, and season appropriately. Serve and enjoy!