2 large Stokes Purple® Sweet Potatoes
1/2 yellow onion
1 egg, lightly beaten
3 tablespoons all-purpose flour
1/4 teaspoon salt
Grapeseed or canola oil, for frying
Peel sweet potatoes with vegetable peeler, then grate or shred using a box grater or the shredding disc of a food processor. Put grated sweet potatoes in a large bowl. Grate onion the same way and add to bowl. Add beaten egg, flour, and salt to sweet potato mixture; combine thoroughly with a spoon.
Heat a large, heavy skillet (preferably cast iron or nonstick) over medium-low heat about 3 minutes. Add 2 tablespoons oil; wait 1 more minute for oil to heat up. Drop heaping tablespoons of sweet potato mixture into skillet, flattening them with the back of the spoon. Fry the latkes about 4 minutes on each side, until they are golden brown and sweet potatoes are cooked through. Drain briefly on paper towels before transferring to serving plate. Serve hot with applesauce or sour cream.