Preheat oven to 350°F and line a sheet pan with parchment paper.
Wash and peel sweet potatoes and grate in a food processor or by hand. Place grated sweet potatoes in a large bowl and add eggs, flour, hemp hearts, sorghum syrup, baking powder, salt, ginger, cinnamon to the sweet potatoes. Mix well.
Place coconut oil on the lined sheet pan. Using a 1 tablespoon measuring spoon, scoop batter into hands and form a small patty. Place on prepared baking sheet. Repeat until the batter is gone.
Bake in oven for 20 minutes, turn latkes and bake for an additional 10 minutes.
To freeze: Place latkes in a single layer on a foil covered cookie sheet and put in the freezer. When they are frozen solid, place them in an airtight container with wax or parchment paper.
To reheat: Preheat oven to 400°F. Arrange latkes in a single layer on a cookie sheet for 10 minutes or until hot and crisp.
Serving size: 1 serving (5 mini latkes), Calories: 150 Fat: 7 g Saturated fat: 3 g Carbohydrates: 16 g Sugar: 5 g Sodium: 300 mg Fiber: 3 g Protein: 6 g Cholesterol: 65 mg