Put sweet potatoes & 1 cup of water in a large skillet over medium heat, then cover & steam for 10 minutes or until potatoes start to soften. Transfer the potatoes to a plate & set aside.
In a large mixing bowl, combine red potatoes with the salt & 2 cups of water & let stand for 20 minutes before rinsing, draining & pressing dry.
To the red potatoes, add the sweet potatoes, onions, parsley, flour, cranberries & Crisco, mixing well.
Heat half of the oil in the skillet over medium-low heat. When it is hot, add 1/2-cup measures of the potato mixture to the skillet, pressing down to flatten, & cook 3 to 5 minutes or until the bottoms are brown. Turn the pancakes over & brown the other side.
Transfer the cooked pancakes to a paper towle-lined plate & repeat the previous step with the remaining potato mixture.