Step 1

Shred the sweet potato and thinly slice the onion. You can peel the skin of the sweet potato prior to shredding or leave the skin on. I like to use the shredder attachment on a food processor to make it easier for shredding the sweet potato. You can also use a regular box grater for cheese.

Step 2

Place the sweet potato and onion on a clean kitchen towel and squeeze out the moisture. Set aside still on the towel.

Step 3

In a large bowl whisk eggs, coconut flour, salt and pepper together.

Step 4

After the shredded potato and onion has sat for a few minutes try to squeeze out a little more moisture.

Step 5

Add the sweet potato and onion to the egg mixture and mix well.

Step 6

Heat the oil in a skillet on medium-high. If you use a larger skillet you may need to add more oil because the pancakes have to fry in a good layer of oil. Make sure the oil is allowed to heat up for a few minutes (about on medium to medium-high. It should be hot, but not smoking. If it starts smoking a lot, turn the heat down.

Step 7

Once oil is hot add small spoonfuls of the mixture to the skillet. Cook for a few minutes on one side until golden brown, then flip and cook the other side. You may need to continue to add more oil to the pan if the oil gets used up. You'll want a good layer of oil in the pan for nice crispy edges. If you add more oil, give it a few minutes to heat up before adding in the latkes to cook.

Step 8

Place on a paper towel after frying to catch excess oil. Serve with sour cream and applesauce.