Make wrapper batter: In a blender, combine all the wrapper ingredients except butter or oil. Pour the batter into a bowl, cover with plastic wrap, and refrigerate for an hour or up to two days.

Prepare sweet potato: Preheat your oven to 400°F (200°C). Bake the sweet potatoes on a tray for about 40 minutes, until soft. Let them cool in their skins. Once they’re cool, peel the sweet potatoes, then mash them or run them through a potato ricer.

Cook wrappers: Preheat a medium skillet or crepe pan over medium-high heat. Brush the pan lightly with melted butter or oil. Pour ¼ cup batter into the skillet, swirling it until it evenly coats the bottom, and cook, undisturbed, until the bottom is golden and the top is set, about 2 minutes. Transfer the wrapper into a paper-towel-covered plate, cooked side down. Continue with remaining batter.

Prepare filling: Once sweet potato puree is cool, stir in the farmer’s cheese, egg yolks, sugar, cinnamon, nutmeg, and salt.

Make blintzes: Preheat your oven to 200°F (100°C). Put an ever-so-slightly heaped ¼ cup of filling in the center of each wrapper, and fold the opposite sides of wrapper over filling until they barely touch. Pull the end of the crepe nearest to you up over the filling, and roll the rest of the way, to completely enclose filling, forming elongated, egg-roll-shaped packets. Repeat with remaining blintzes and filling. Reheat your crepe skillet over medium heat and add more butter or oil to coat the pan. Place a few blintzes, seam side down, in skillet, and cook them until they are golden brown and crisp, for about 5 minutes on each side. Transfer them to a baking sheet and keep them warm in the oven until they are ready to serve.

Make syrup: In a saucepan, over medium heat, simmer the cranberries, orange juice, and sugar together until the berries burst, about 7 to 10 minutes. Reduce the heat to medium-low, and simmer for 5 minutes more. Strain the syrup into a bowl.

Serve blintzes warm with a drizzle of cranberry syrup and/or a dollop of sour cream.