Peel and finely grate the sweet potatoes into thin shreds. Place in a colander and rinse with water to get the starch out, until the water runs just about clear. Mix in the salt. Place the colander on a bowl and allow any excess water to drip out. Set aside for at least 10 minutes.
In the meantime, add some oil in a 12-inch non-stick skillet on medium-high heat. When the oil is hot, add in the onions and garlic and sauté until fragrant and softened, about 2 minutes. Remove from heat and set aside.
Using a kitchen towel, squeeze out as much water as you can from the sweet potatoes.
Transfer the sweet potatoes into a medium bowl. Mix in the garlic and onions, paprika, cayenne and ground pepper.
Heat the non-stick skillet on medium-high heat again, and add in 1 tablespoon of oil. Add in sweet potato hash brows, and after a minute, using a spatula, press the sweet potatoes down into a flat round. After another minute, shake the pan a bit and gently loosen the sweet potato hash browns. Cook for 8 minutes, turning the heat down to medium about halfway through if bottom of the sweet potato hash browns is browning too quickly.
Next we need to flip the sweet potato hash browns. The easiest and foul-proof way to do it is to gently slide the sweet potato hash browns onto a large plate. Cover the plate with a second plate and flip it over.
Add a tablespoon of olive oil to the pan again. Slide the hash browns back onto the pan with the browned side up. Cook for another 8-10 minutes.
Slide onto a large plate. Cut into 4 pieces and serve. Top with a herb cream cheese, avocado and fresh chives.