Mexican Hot Chocolate Sweet Potato Latkes

1 Lb. Sweet Potatoes 

1/2 white onion

2 Large Eggs

3 tablespoons flour

1 Teaspoon Mexican Vanilla

1/2 Teaspoon Cinnamon

1 Teaspoon Sugar

1/4 Teaspoon Cayenne Pepper

1 Teaspoon Dark Chocolate Coco Powder

1/4 Teaspoon salt

1/2-3/4 C Extra Virgin Olive Oil (Mild like Arbosana)

In a large mixing bowl add the sugar, cinnamon, Mexican Vanilla, cayenne pepper, coco powder, salt, and flour, with a fork combine all ingredients. Add the two eggs and whisk lightly with a fork. Now add about 1/2 a cup of olive oil to a deep frying skillet and turn on. In a food processor grate the sweet potatoes and the onion. Add the potato and onion to the large mixing bowl and combine thoroughly. The oil at this point should be hot enough. Using a large spoon, carefully spoon about 1-2 tablespoons of the mixture into the oil flattening it with the back of the spoon into a pancake. once the edges have started to brown you can flip the latke. Once both sides are brown remove the latke from the oil and place on parchment paper or a paper towel. If you are not serving them immediately heat your oven to 250 degrees and keep them warm. Serve with apple sauce or whipping cream.