Never too late for Latkes

My mom throws a great latke party every Chanukah, but I was so busy cooking (and mostly eating) at this year's bash that I forgot to take photos. My mom really does make the best latkes--they've got texture, a good potato to onion ratio, and a perfect balance between a crispy outside and soft inside. Knowing that my latkes will never be as good as mom's, I've created a sweet potato latke that borrows from her great recipe while trying to earn its own sweet reputation.
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Sweet Potato Latkes
Serves 3
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2 sweet potatoes or yams-grated
2 small yellow onions-thinly sliced
3/4 c. flour
2 eggs-whisked
nutmeg-a dash
salt and pepper, to taste
Canola Oil
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Mix potatoes and onions. Add flour and toss to mix evenly. Add eggs to the mixture and toss. Stir in nutmeg, salt, and pepper. Coat the bottom of heavy pan with oil and bring to a medium-high heat. Drop large dollops of latke batter onto the hot oil. Turn latkes when bottom is golden brown. Cook other side to a golden brown and remove from the pan. To remove excess oil from latkes, drain them on paper grocery bags. Add more oil to pan as needed. Enjoy year round.