Grate the sweet potato, onion and apple into a large bowl. I used a hand grater, but you can use a grating blade attachment in your food processor.

Wrap the mixture in a cheesecloth or thin dish rag, and squeeze out as much liquid as you can. You can also grab a handful of the mixture and squeeze the water out between your fingers, then repeat with remaining mixture. Discard the liquid and place the mixture back into the bowl.

Add in the egg, spices and flour and mix until well combined.

Heat a large skillet on medium heat with about 1/4 cup avocado oil. Once hot, scoop 2-3 tbsp of the mixture into the pan and flatten gently with the back of the measuring cup or a spatula.

Let one side cook for about 2 minutes, then flip for additional 1-2 minutes. Place the cooked latkes on a cooling rack as you prep the rest of the latkes. Add an additional 1-2 tbsp of oil into the skillet as needed, and repeat the process until the batter is done.

Serve with your desired toppings