Here is how I made them:
5 sweet potatoes shredded in the food processor (use the disk with the holes not the shredder blade)
1/4 of a cup or so of flour
salt, course ground pepper, cinnamon and a touch of granulated brown sugar
oil for frying
Make the batter by mixing everything together- one good thing about using sweet potatoes in latkes is you don't have to worry about the batter turning that ugly gray/brown color that you wind up with if you leave grated potato out for too long.
Heat about a 1/4 cup of canola oil in your biggest frying pan. Make sure the oil is hot enough- if the oil is the right temperature the latkes won't absorb as much oil. Start frying a heaping tablespoonful at a time pressing it down in the pan to the desired shape.
Enjoy the smell of cinnamon as it wafts from the pan...
Remove them with a slotted spatula onto a paper towel lined surface to drain and then enjoy while they are hot and crispy.
I made these with a meat meal but I'm a big fan of sour cream with latkes...with the spice of the cinnamon and pepper these would go great with a heaping dollop of cool sour cream.