Makes 10 latkes
Sweet potatoes have multiple nutritional benefits. They have low glycemic levels, making them a superfood for people who need to watch their sugar intake. Sweet potatoes are also rich in antioxidants, which are helpful to clean out toxins that gather in the bloodstream. In addition, sweet potatoes are a great fast food: They cook in half the time of white potatoes.

2 cups (packed) grated sweet potatoes
½ cup grated white onion, drained
2 large eggs
¼ cup flour (or 2 Tbsp flour + 2 Tbsp arrowroot)
1 tsp. salt
¼ tsp. pepper
½ cup high-temperature oil (like sesame, peanut, etc.)
For topping: sour cream, minced chives, nutmeg

In a large bowl, lightly beat the eggs, then whisk in flour, salt, and pepper. Add sweet potatoes and onion. Mix well.

Heat oil in a large skillet over medium-high heat. Oil is ready when a pinch of the mixture sizzles.

Scoop ¼ cup of mixture and place in oil, then press with a spatula to flatten. Cook two minutes per side; latkes should be golden brown and crispy. Remove from pan and place on a cooling rack. Sprinkle with a pinch of salt.

Serve with a dollop of sour cream and top with chives and nutmeg. Latkes can be made ahead and reheated in a 450° oven for about 5 minutes.