Place sweet potatoes in a colander.

Place some cheesecloth over the potatoes, and squeeze the potatoes to release as much liquid as possible.

Let the potatoes sit to release more liquid, then squeeze again.

In a large bowl, combine sweet potatoes, eggs, honey, almond flour, nutmeg, ginger, cinnamon, and paprika.

Mix well.

Heat oil in large heavy skillet to 375°F.

Form the above mixture into pancake-size latkes, and fry in the hot oil.

Flip the latkes after 2–3 minutes (when bottom is browned) and brown other side.

Drain on paper towels, and serve piping hot!