Begin by shredding the sweet potatoes using a grater or a food processor until you achieve fine shreds.

To the bowl of sweet potatoes, add the finely sliced onion and scallions. Stir until well combined.

In a separate bowl, beat the eggs and mix in the tapioca flour, sea salt, and baking powder. Fold into the sweet potato mixture.

Heat oil in a large frying pan over medium-high heat until shimmering, about 350°F.

Scoop the sweet potato mixture and flatten into patties in the hot oil. Fry for 3-5 minutes on each side until golden brown.

Transfer the latkes to a plate lined with paper towels to drain excess oil. Serve hot.