Ingredients:
1/2 lb salt cod
1 lb peeled sweet potatoes, coarsely grated
1/2 cup grated white onion
1/3 cup flour
2 eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil

Directions:
Place salt cod a shallow glass baking dish and cover with cold water. Soak the salt cod overnight.

Strain salt cod and place in a pot with fresh water. Set over medium-high heat. Bring to a boil and cook for 10 minutes. Strain of water and transfer cod to a bowl. Flake fish with a fork.

In a separate bowl, mix together the grated sweet potato and onion, followed by the egg. Add flour, salt, and pepper and mix to combine. Fold in the salt cod.

Set a large non-stick skillet over medium-high heat. Add 3 tablespoons vegetable oil. When the oil begins to shimmer, you can start cooking the latkes. Working in batches, spoon 1/4 cup of the batter into the skillet for each latke. Using a spatula, press down lightly to form a pancake shape. Cook for 2 minutes on each side, until golden-brown.

Transfer to a plate lined with paper towel. Serve with crème fraiche and chopped chive on top and lemon wedges on the side.