2 sweet potatoes, peeled and shredded
2 eggs, lightly beaten
1 TBSP brown sugar
2 TBSP all-purpose flour
2 tsp ground nutmeg
2 tsp ground cinnamon
1/4 cup vegetable oil for frying
Place sweet potatoes in a colander. Place a cheesecloth over the potatoes, and squeeze the potatoes to release as much liquid as possible. Let the potatoes sit to release more liquid, then squeeze again. In a large bowl, combine sweet potatoes, eggs, brown sugar, flour, cloves and cinnamon; mix well. Heat oil in large heavy skillet to 375 deg. Form mixture into pancake size cakes, and fry in hot oil. Flip cakes after 2 to 3 minutes (when bottom is browned) and brown other side. Drain. Serve with applesauce and sour cream.
Note: If you shred the potatoes coarsely then the latke will be more crisp. If you shred them fine, you will have latke which are browned on the outside and soft inside. In either case, be sure to get just as much liquid out of the potatoes as possible.