Whisk the apple butter, orange zest and cloves in a small bowl until well combined. Cover and refrigerate up to 3 days. Makes about ¾ cup.
For the Sweet Potato Latkes:
Cook the onion in 1 tablespoon oil in a large sauté pan over medium heat 20 minutes or until very soft and caramelized, stirring frequently.
Shred the potatoes on the largest holes of box grater. Beat the eggs in a large bowl; stir in the scallions, salt and pepper. Add flour, shredded potatoes and cooked onions; toss until well combined. Makes about 4 cups.
Heat oil in large sauté pan over medium heat.
For each latke, drop ¼-cupful of the potato mixture in a mound into the pan. Flatten the mounds into 3-inch patties with a spatula. Cook latkes 3 minutes on each side or until golden brown. Transfer latkes to a paper towel-lined sheet tray to drain. Serve latkes with Spiced Apple Butter and sour cream, if desired.