Peel and grate sweet potatoes. Place the shredded sweet potatoes in a cheese cloth or dish towel and squeeze out any excess liquid.
Add the sweet potatoes, graham cracker, brown sugar, eggs, cinnamon and salt together in a mixing bowl and stir until all of the sweet potatoes are covered.
Heat the oil in a frying pan over medium heat for 2-3 minutes. Line a baking sheet with paper towels and top with a metal cooling rack. Check that the oil is hot enough by dropping a bit of latke batter into the pan and if bubbles form around the edges of the potatoes, the oil is ready. Tip: fry one latke first to make sure your oil is the correct temperature and it’s a good practice round so you don’t burn your latkes.
Scoop the latke batter using a 1/4-cup measuring cup and squeeze out the latke of any liquid so you get a crunchy latke. Carefully drop the latkes into the hot oil and fry for 1-2 minutes per side for a golden crust.
Place the cooked latkes on the cooling rack and the oil will drip down onto the paper towels below.