Using a box grater, or the equivilant sized grating disc on a food processor, grate the yam and the parsnips.

Combine them both in a large bowl. Season with salt and a pinch ofwhite pepper. Toss to combine. Add flour and stir the mixture together well to distribute the flour evenly. Add eggs continuing to stir and mix.

In a large saute pan set over medium heat, heat about 1/4" deep of vegetable oil.

While the oil heats form the potato mixture into 3-inch rounds that are about 1/2-inch thick. Using a spatula so that the fritter do not fall apart carefully add them to the hot oil, working with 2 or 3 at a time. Fry until golden brown on both sides and cooked through, about 4 minutes per side. Remove to a paper-towel lined plate and season with more salt. Repeat this procedure with all of the yam parsnip mixture, adding more oil as necessary.

In a small bowl stir the applesauce and Chinese 5 spice powder together.

Serve with spiced applesauce, green onions and sour cream.