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1
Add the shredded potatoes to a bowl of water, stir to combine.
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2
Pour the potatoes over a wire mesh strainer and allow to drain.
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3
Whisk the egg and egg white in a large glass mixing bowl until just incorporated, about 30 seconds.
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4
Sift the flour, granulated garlic, cayenne and cinnamon into the egg.
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5
Add the chives.
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6
Sprinkle with 3 teaspoons each salt and black pepper; whisk until smooth.
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7
Fold in the sweet potato and potato, making sure the batter is thoroughly combined.
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8
Set a large cast-iron or heavy-bottomed skillet over medium heat.
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9
Add the oil.
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10
Working in small batches, drop about 3 tablespoons per latke into the skillet just before the oil begins to smoke.
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11
Flatten each slightly with a slotted metal spatula.
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12
Make sure to not overcrowd the skillet.
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13
Crisp the latkes until the bottoms are caramelized, 2 to 3 minutes.
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14
Flip with the spatula and continue crisping the second side for about 6 minutes total.
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15
The latkes should be cooked through and a dark, golden brown.
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16
Transfer to a paper-towel-lined dish.
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17
Season lightly with salt and pepper.
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18
Serve immediately, garnishing each latke center with a small dollop of sour cream and a sprinkle of torn parsley leaves.
