This recipe was prepared by Chef John Maxwell on Real Virginia , Virginia Farm Bureau’s weekly television program. Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services. Sweet Potato Latkes 1 pound sweet potatoes, scrubbed, peeled and shredded ½ cup shredded or grated onion ¼ cup minced chives ½ cup all-purpose flour 1 teaspoon baking powder 2 large eggs ¾ cup olive oil for skillet or griddle 1 cup sour cream Grate the potatoes and onion in advance. In a large bowl, mix the flour, baking powder and eggs to make a batter. Add the onions and chives, and mix again until smooth. Mix in the grated sweet potato, covering all of it with batter. The final mix will be somewhat lumpy. In a medium-size, heavy-bottomed pan, bring the oil to medium-high heat. Once the oil is hot (A drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot oil and flatten each latke. Flip them when the edges are brown and crispy, after about 5 minutes in the pan. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain. Repeat with the remaining batter. Top with sour cream.