Peel and chop potatoes and onions into quarter sized pieces that will fit in the grating slot of your food processor.
Grate baking potatoes, sweet potatoes and onion in the food processor - discard or chop any pieces that get stuck in the machine.
Cut a square piece of cheese cloth about 30 cm in size. Scoop out grated vegetables onto the cheesecloth.
Over a large bowl or the sink squeeze out liquid from the mixture until it is mostly dry.
Repeat with the remaining mixture.
In a large bowl combine potato mixture, eggs, flour, salt and pepper.
Heat a large non-stick frying pan over medium high heat with 1 tablespoon of olive oil.
Turn your stove to medium. Scoop about 1/4 cup of the mixture into the shape of a pancake and place in the pan. If you use your hands you can squeeze out a bit more liquid before adding to the pan but not too much or you will loose all the egg. Use a spatula to compress the pancake and cook until latke has turned a golden brown colour and is cooked through approximately 1.5 to 2 minutes. The latke should hold shape if you wait long enough before flipping.
Add oil to the pan as needed to finish all latkes. Place on a large baking sheet to cool and transport home.
Before dinner preheat oven to 375 degrees on convection bake and reheat latkes for approximately 3 minutes and flip and then 3 minutes more. Serve warm with sautéed apples and sour cream if desired.