Sweet Potato Latkes (Potato Pancakes)

Put a paper towel lined baking sheet into the oven and heat to 250. Heat coconut oil in large heavy skillet over medium-high heat. Beat all ingredients (except oil) together. When oil is hot, use a fork to gather together about a heaping tablespoon of grated potato/onion/egg mixture, and carefully set mixture into pan, shaping into a small, flat, round shape. Quickly continue to form pancakes in pan until it contains as many as it will hold with touching one another. Cook over medium to medium-high heat until very golden brown and crisp on bottom (about 5 to 7 minutes) being careful to make sure they don’t begin to burn. Using a spatula, flip pancakes over and continue to cook on second side for an additional 3-4 minutes, or until golden. Serve with sour cream or Greek yogurt and/or green apple slices that have been sautéed in a little butter until tender.