In a large mixing bowl, whisk together the eggs, olive oil, milk, sour cream until smooth. Slowly add the self rising flour until combined. Add the cooked sweet potato cubes, green onions and shredded cheese.
Add oil to a non-stick pan and place it over low-medium heat. Once hot, add portions of the pancake batter on top and immediately cover. Cook for 2-3 minutes, until bubbles appear around the sides. Flip, cover, and cook until thick and fluffy.
Repeat the process until all the pancakes are cooked up.
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to one week.TO FREEZE: Place the cooled pancakes in a ziplock bag and store them in the freezer for up to 6 months. TO REHEAT: Microwave the pancakes for 20-30 seconds until warm.