(1 L)grated sweet potatoes, about 2 medium potatoes
(60 mL)all-purpose flour
(60 mL)canola oil, divided
(30 mL)5% light cream
Sour Cream (optional)
Combine onion, 2 eggs, salt and pepper in large bowl. Add potato and flour; toss until evenly combined.
Heat 1 tbsp (15 mL) oil in large non-stick skillet set over medium heat. Drop 1/3 cup (75 mL) portions of batter into the skillet. Flatten and shape into a 3-inch (8 cm) patties.
Cook for 5 to 7 minutes per side or until tender and golden. Transfer to parchment-lined baking tray; hold in warm oven. Repeat with remaining oil and potato mixture, in three additional batches.
Meanwhile, lightly beat remaining eggs. Melt butter in small saucepan set over medium heat. Add eggs and cook, while stirring, for 2 minutes or until almost set. Remove from heat and stir in cream until well combined. Season with salt and pepper, to taste.
Place 2 latkes on each plate and top with scrambled eggs. Garnish with a dollop of sour cream and chives.