The signature move here is a splash of sherry vinegar folded directly into the batter, which cuts the sweetness of the potato and keeps every bite bright — far better than the plain version. You get shatteringly crisp edges against a tender, steamy interior, finished with a cool swipe of Greek yogurt that melts into the heat.
Grate the peeled sweet potato on the large holes of a box grater directly onto a clean kitchen towel. Gather the towel and squeeze firmly over the sink — really wring it out until no more liquid drips; the shreds should feel almost dry to the touch. This step is non-negotiable for crispiness.
In a medium bowl, combine the squeezed sweet potato, egg, flour, sherry vinegar, smoked paprika, and salt. Mix until everything is evenly coated and the mixture holds together when pressed — it should look cohesive, not soupy.
Heat the oil in a medium nonstick or cast-iron skillet over medium-high heat until it shimmers and a single shred of potato dropped in sizzles immediately, about 1 minute.
Divide the mixture into 3 equal portions and press each into a flat round patty, about 1/2 inch thick, directly in the pan. You should hear a steady, assertive sizzle — if it sounds timid, the pan isn't hot enough. Cook undisturbed until the edges look set and deeply golden-brown, 4–5 minutes.
Flip each latke carefully with a thin spatula. Press gently to flatten, then cook until the second side is equally crisp and the center feels firm when pressed, another 3–4 minutes. Lower heat slightly if the edges darken before the center sets.
Transfer to a paper towel-lined plate and let rest for 1 minute so the crust firms up fully. Plate the latkes, dollop the Greek yogurt alongside or on top, and finish with chives if using. Eat immediately — the crunch waits for no one.
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