Sweet Potato Latkes with Maple Blueberry Sauce

In a medium saucepan, combine the blueberries, maple syrup, orange zest and juice, water, and flour. Bring to a boil over medium-high heat, then lower the heat to low and simmer, stirring occasionally, until the blueberries have broken down and thickened into a compote, about 20 minutes. The sauce will continue to thicken as it cools. Flour can be added to help thicken the sauce.

Coat medium fry pan with olive oil. Turn burner on medium heat.
Grate sweet potatoes with a medium sized grater so you get decent shreds of potatoes. Slice scallions into thin pieces. Slice garlic clove into thin pieces.
In a large bowl combine scallions, eggs, and garlic. Add flour, salt and pepper and mix until incorporated. Add sweet potatoes, and toss until combined and evenly coated.

Use hands to make several small latkes and coat them in a small amount of flour. Then, with the help of a spatula flatten and shape into large flat discs. Repeat to obtain several small latkes.
Cook latkes for 5 to 6 minutes on one side. Flip latkes over with spatula and cook for 5 to 6 minutes. The latkes are ready when they have a nice golden color. Place latkes on 2 8 ounce plates and place latkes on 12 smaller plates.

Remove the blueberry sauce from the heat and stir in the cinnamon and nutmeg. Place spoonful of sauce on each latkes.