Makes about 48 small latkes.
2-1/4 lb sweet potatoes, peeled and grated
1-1/2 C diced onion
6 T flour
1-1/2 t cumin
1/4 to 1/2 t cayenne
1/4 t pepper
Put grated sweet potato into a kitchen towel and squeeze out excess liquid. Combine with remaining ingredients.
Coat the bottom of a nonstick skillet with vegetable oil and fry batter by tablespoonfuls, pressing down lightly with a spatula. Cook for about 5 minutes on a side, until they’re golden brown. Repeat with remaining batter, pouring off any excess liquid that accumulates and adding oil to keep them from sticking.
To serve, top with sour cream and toasted pecans.