Here is a twist on the classic Hanukkah latke using potato, sweet potato, and onion. For more variations using carrots and parsnips, or onions and horseradish, see below.
Grate potatoes and onion using the largest holes of a four-sided grater. Combine in a small bowl; add egg, flour, salt, and pepper, and stir well to combine.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Drop batter by heaping tablespoonfuls into the pan, and cook until golden brown around the edges, about 3 minutes. Turn latkes over, press lightly with a spatula, and cook about 3 minutes more. Continue cooking latkes in batches until batter is used up. Serve with applesauce or sour cream.
Potato, carrot, and parsnip variation: Use 2 all-purpose potatoes, 1 medium carrot, and 1 small parsnip.Potato, onion, and horseradish variation: Use 2 Yukon Gold potatoes, 1/4 large white onion, and 2 tablespoons prepared horseradish, liquid pressed out.