To make the latkes, add the sweet potato and onion to a food processor fitted with a shredding blade (or you can shred by hand).
Add mixture to a bowl of cold water and allow to soak for 5-10 minutes. This will help crisp up the potato. Then using a clean kitchen towel and squeeze out the mixture really welel to get a smuch moisture out as you can.
Then in another bowl, add the potato mixture with the matzo meal and eggs and salt and pepper and mix everything together well.
Heat a large skillet with enough oil to coat the bottom on medium-high heat. Stop a piece of potato in the oil and if it sizzles, it's ready. Then use a tablespoon to spoon mixture into the hot oil. I can usually fit 4-5 latkes.
Fry latkes on first side until they turn a deeper purple color, about 3-4 minutes and then carefully flip over and finish cooking on the other side for another 2-3 minutes.
Once done, place cooked latkes on a towel lined baking sheet to drain and sprinkle with a bit more salt on top.
Next, make the sour cream dip by mixing the sour cream with kimchi juice. Taste for seasoning.
To assemble, lay out the latkes on a platter and top with chopped kimchi, green onions, cilantro and sprinkle furikake.