Instructions: In a small bowl, combine yogurt, sour cream, chile pepper, lime juice, and salt and pepper to taste. Stir well and set aside.

In a large bowl, combine sweet potato, onion, salt and pepper. Add eggs; mix well. Add flour and mix again.

In a large skillet, heat butter or olive oil over medium-high heat. (Do not use a non-stick skillet or latke crust will be too thin.) Divide potato mixture in half; drop the halves into skillet to form two cakes. (If your skillet cannot hold both latkes, cook them one at a time.) Flatten latkes with a large spoon until they are about 1 inch thick and about 5 inches in diameter. Fry 4 to 5 minutes until they are deep brown on the underside, then flip and cook for 3 to 4 minutes more.

Serve hot, garnished with chile-lime sour cream and scallions.

This recipe yields 2 servings.

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