Peel the sweet potatoes and slice them into medallions about 1/4 inch thick. Set aside.
In a medium bowl, combine the finely chopped pecans, breadcrumbs, grated Parmesan cheese, cinnamon, salt, and black pepper. Stir thoroughly.
Pour the beaten eggs into a separate shallow bowl to use for coating the sweet potato medallions.
Dip each sweet potato medallion into the beaten eggs, letting excess drip off, then press both sides into the pecan mixture to coat well. Place coated medallions on a tray.
Heat olive oil in a large skillet over medium heat. Fry the medallions in batches for 3-4 minutes on each side until the crust is golden and crisp, and sweet potato is tender.
Transfer cooked medallions to a plate lined with paper towels to drain excess oil. Serve warm as a side or appetizer.
