To make the latkes, using a food processor with the small shredding blade, shred the yucca, onion and potato and place in a bowl.
Use a clean kitchen towel and squeeze out any excess moisture. The dryer the veggies, the crispier the latkes. Then add eggs, flour (or matzo meal), salt and pepper. Mix well.
Add about 1/2 inch of canola oil in a large frying pan and bring it up to about 360 degrees F. Test oil for temperature by placing a small pieces of mixture in the oil, if it sizzles, it's ready.
Use a tablespoon to form latkes and fry for about 3-4 minutes or until golden brown and crispy. Flip over and fry on other side. When done, reserve on a paper toweled lined baking sheet and sprinkle with salt while they're hot.
To make the aji sauce, add all sauce ingredients to a food processor and blend until smooth. Taste some seasoning and slowly add water for desired consistency. Should be creamy with a bit of heat. You can omit the jalapeno for less heat.