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1
Prepare the limesour cream sauce: stir together the sour cream, chives, and lime juice and zest in a small bowl.
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2
Let the flavors develop while you make the latkes.
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3
Make the latkes: shred the sweet potatoes using the medium/fine shredding disk of a food processor.
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4
(While many recipes call for coarse grating, I find that sweet potatoes wont release as much moisture when grated that thickly and so dont bind as well with the other ingredients.)
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5
Transfer the shredded potatoes to a colander, sprinkle with about 1/2 teaspoon salt, and use your hands to squeeze out as much moisture as possible.
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6
Put the sweet potatoes in a large bowl, and add the onion, eggs, flour, salt to taste (figure 1 to 1 1/2 teaspoons), chili powder, cumin, baking powder, and cinnamon.
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7
Mix until thoroughly combined.
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8
In a 10- to 12-inch heavy skillet (cast-iron is ideal), heat about 1/4 inch of oil over high heat until it is hot, but not smoking.
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9
Fill a 1/4-cup measure with latke batter, drop the batter into your hand so that you can squeeze out the excess liquid, then slip it into the hot oil.
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10
Flatten the latke with a spatula.
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11
Continue making latkes in the same way, but cook no more than 4 or 5 at a time.
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12
Regulate the heat carefully as the latkes fry until golden and crisp on the bottom, about 4 minutes.
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13
To prevent oil from splattering, use two spatulas (or a spatula and a large spoon) to turn the latkes carefully.
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14
Fry until crisp and golden on the other side.
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15
Avoid turning the latkes more than once or they will absorb too much oil.
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16
Before turning, lift the latkes slightly with the spatula to make sure the underside is crisp and brown.
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17
Transfer the cooked latkes to paper towels or untreated brown paper bags to drain.
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18
Continue frying latkes until all the batter is used.
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19
If necessary, add more oil to the pan, but always allow the oil to get hot before frying a new batch.
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20
Serve the latkes right away with the limesour cream sauce, garnished, if youd like, with cilantro.
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21
They are at their best eaten as soon as possible, but, if necessary, you can keep them warm, arranged in a single layer on a rack set on a baking sheet in a slow oven (200 degrees F) until they are all ready to be brought to the table.
