Step 1

Line 2 baking sheets with clean kitchen towels.

Step 2

Add the grated sweet potatoes to a fine-mesh strainer and rinse in a large bowl of cold water. Transfer the sweet potatoes to a kitchen towel and squeeze to wring out any excess water, then spread on a lined baking sheet and let dry for about 10 minutes. Repeat with the russet potatoes, spreading on the second prepared baking sheet.

Step 3

In a colander set over an empty large bowl (this will help catch any excess liquid), mix together the sweet potatoes, russet potatoes, ⅓ cup chives, the garlic powder, onion powder, salt, pepper, cornstarch, egg whites, and egg until well-combined.

Step 4

Heat about ½ cup of canola oil in a large, heavy-bottomed pan over medium-high heat until shimmering.

Step 5

Shape about ¼ cup of the latke mixture at a time into patties about ⅜-inch thick and 3 inches in diameter.

Step 6

Working in batches to avoid overcrowding the pan, fry the latkes in the hot oil for about 2 minutes on each side, or until golden brown. If the oil level gets low, add the remaining ½ cup and heat for about 3 minutes before continuing to fry. Transfer the latkes to paper towels to drain and season immediately with salt.

Step 7

Transfer the latkes to a serving platter. Garnish with the remaining tablespoon of chives and serve immediately with sour cream and applesauce alongside.

Step 8

Enjoy!