Sweet Potato Pancakes with Apple Horseradish Cream

Preheat oven to 200. Combine sweet potato, russet potato, onion, egg, flour, salt and pepper. Form the mixture nto 24 patties approx 2 tbsp each and about 1.5" in diameter Heat 2 tbsp of the oil in a large nonstick skillet/med heat. Add 12 pancakes and cook, turned once, for 7 min, or until golden and cooked through. Transfer to a baking sheet and keep warm in the oven, Heat remaining 1 tbsp oil and repeat. Meanwhile, combine sour cream, mayo, apple and horseradish.. Mix well. Serve with the pancakes.