2 medium sweet potatoes (about 2 pounds)
1 medium red onion
2 large eggs
½ teaspoon bittersweet smoked paprika
½ teaspoon flaky sea salt, plus more for serving
Freshly ground black pepper
Pinch of cayenne pepper
1 tablespoon tapioca flour
Ghee or avocado oil, for frying
Cashew sour cream and/or applesauce, for serving
1 cup raw cashews
1/2 cup water
3 tablespoons lemon juice
1/4 teaspoon sea salt
Peel the sweet potatoes and onion, and grate them using a food processor or the large holes of a box grater. Wrap the grated vegetables in a kitchen towel and squeeze out as much moisture as you can.
Beat the eggs, paprika, salt, a few grinds of black pepper, and the cayenne in a large bowl. Add the grated sweet potato and onion and tapioca flour and mix well.
Line a large plate with paper towels. Add enough ghee to a large skillet to coat the bottom of the pan, and heat over medium-high heat.
Use a measuring spoon to scoop out heaping tablespoons of batter, flattening them into round pancakes with your hands and adding them to the skillet, making sure not to crowd the latkes. Fry until deep golden brown on the bottom, 3 to 4 minutes, then carefully flip and cook until well browned on the second side, 2 to 3 minutes more. Transfer to the paper towel–lined plate.
Add more ghee if the skillet looks dry, and fry the remaining latkes.
Serve hot, sprinkled with flaky sea salt and topped with cashew sour cream if desired.
To make cashew cream:
Soak the cashews in very hot water for 15 minutes, then drain and rinse. Add the cashews to a blender along with the remaining ingredients and process until very smooth.