Preheat the oven to 250ºF. Place a wire rack on a baking sheet.

Place the shredded sweet potatoes in a large bowl. Add the eggs, coconut flour, cinnamon, ginger, salt, and allspice. Mix to combine thoroughly.

Heat about a tablespoon of coconut oil in a large cast iron skillet over medium heat. Drop packed ¼-cupfuls of the sweet potato mixture into the pan. Use a spatula to gently press down on the mounds and spread them out slightly. Cook for about 3 minutes per side or until brown and crisp. Transfer the cooked pancakes to the wire rack on the baking sheet and keep warm in the oven. Continue to cook pancakes until all of the mixture has been used, adding more coconut oil to the pan as needed.

Serve the pancakes with desired toppings.