Recipe from Martha Steward Living December/January 1994

10 oz Potatoes, peeled

10 oz Sweet Potatoes, peeled

1/4 large White Onion, peeled

1 large Egg, room temp

2 TB All-Purpose Flour

1 tsp Salt, or more to taste

1/4 tsp freshly ground Black Pepper

Vegetable Oil, for frying

Grate potatoes and onion using the largest holes of a four-sided grater.  Combine ina small bowl; add egg, flour, salt, and pepper, and stir well to combine.  Heat 1 TB 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 more.  Continue cooking latkes in batches until batter is used up.  Serve with applesauce or sour cream.