Sweet Potato-Chive Latkes

• 1 medium russet potato, peeled and shredded (about 10 ounces)
• 1 large sweet potato, peeled and shredded (about 1 pound)
• 1 whole egg plus 1 egg white
• 1/2 cup unbleached all-purpose flour
• 1 tablespoon granulated garlic
• 2 teaspoons cayenne pepper
• 2 teaspoons ground cinnamon
• 2 tablespoons chopped fresh chives
• Kosher salt and freshly cracked black pepper
• 3 tablespoons canola oil
• One 16-ounce container sour cream
• Freshly torn fresh parsley leaves, for garnish

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

russet potato, sweet potato, egg, flour, garlic, cayenne pepper, ground cinnamon, fresh chives, kosher salt, canola oil, sour cream, parsley

Taken from www.foodnetwork.com/recipes/guy-fieri/sweet-potato-chive-latkes-recipe.html (may not work)