2 teaspoons to 4 teaspoons sriracha hot sauce, depending on desired heat
2 tablespoons chives, finely minced
Grate sweet potato and onion on a box grater and squeeze out excess water. The less water in the mix, the crispier the latke.
Mix in the eggs and flour, tablespoon by tablespoon until a nice cohesive consistency is achieved. Add the soy sauce/tamari, salt, pepper and cayenne/Korean chili flake with the potatoes and onions and mix well.
Heat about 1/4 -inch worth of oil in a large sauté pan over medium-high heat.
Make mini latkes from mixture, each about a small palmful worth, pressing out excess liquid before placing in oil. Fry until they’re golden brown and crispy, about 3 minutes on each side. Place on a plate lined with paper towels to absorb excess oil.
Whisk sriracha into crème fraiche.
Serve crème fraiche with latkes along with chives (and applesauce if desired).