Grate the sweet potatoes using the grater attachment on your food processor, or a box grater. Add the sweet potatoes to a large mixing bowl along with the green onions, flour, eggs, paprika, salt, and pepper and mix well.
Heat the oil a large, deep, cast iron skillet over medium-high heat. Working in batches, use a level 1/4 cup scoop to add the sweet potato mixture to the hot oil. Flatten the pancake in the skillet with a spatula. Cook for about 2 minutes per side until golden. Transfer to a paper towel-lined sheet tray to drain any excess oil. Sprinkle the pancakes with salt and transfer to a serving platter. Top with Ginger Applesauce and serve.
Add the apples, apple cider, lemon juice, sugar, cinnamon stick, and ginger to a large saucepan over high heat. Bring to a boil, cover with a lid and reduce the heat to a simmer. Let the mixture cook until the apples are tender, about 15 minutes. Discard the cinnamon stick and the ginger discard. Puree with an immersion blender until smooth. Transfer applesauce to a serving dish and serve warm.