Prepare Cinnamon Applesauce; set aside.

Shred potatoes into large bowl. Add lemon juice; toss to coat. Drain off excess liquid.

Add onion, eggs, flour, salt and pepper to potatoes; mix well.

Heat about 1/4 inch oil in large skillet over medium-high heat. Spoon about 2 tablespoons potato mixture into oil; spread mixture slightly to make a 3-1/2-inch round. Repeat to form 3 or 4 latkes. Cook 3 to 4 minutes on each side or until golden brown on both sides. Repeat with remaining potato mixture.

For individual servings, spoon about 3 tablespoons Cinnamon Applesauce onto small plates; top with 2 latkes. Spoon sour cream into pastry bag fitted with writing tip and pipe onto latkes as shown in photo.

Combine applesauce and cinnamon candies in small saucepan. Cook over low heat, stirring frequently, until candies are melted and applesauce is heated through.