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Sweet Potato Latkes with Dairy-Free Sour Cream

The luckiest latkes of all! If potato pancakes had a motto it would probably go something like "Home is where the Chicken Schmaltz's is at!" These are latkes made the MOST traditional way possible but with a little modern paleo twist. Enjoy and thank Holly if you loved this easy sweet potato latkes with dairy-free sour cream recipe.


  • 2 medium sweet potatoes, peeled
  • 1/2 cup chopped scallions, plus extra for garnish
  • 2 eggs, beaten
  • 2 teaspoons coconut flour
  • 4 garlic cloves, crushed
  • 1/2 teaspoon kosher salt and fresh black pepper, to taste
  • 3 tablespoons Fatworks Chicken Schmaltz, separate
  • 1/2 cup coconut cream or coconut milk (after refrigerated, only the separated cream portion)
  • 1 teaspoon lemon juice
  • 1/2 teaspoon apple cider vinegar
  • 1/16 teaspoon salt
  • 1/16 teaspoon nutritional yeast
Prep time: 10 minutes, Cook time: 10 minutes
Servings: 4
Fat: Pure Tallow, Schmaltz (Chicken Fat)
Tags: Gluten Free, Keto, Paleo Friendly



Using a food processor or grater, shred sweet potatoes. Place shredded sweet potato mound in a clean kitchen towel and wring out as much water as possible.


In a large mixing bowl, combine sweet potatoes, scallions, eggs, coconut flour, garlic, salt, and pepper. Mix well.


In a large cast iron skillet, melt 1 tablespoon of butter in a large skillet over medium heat.


Using a fork, scoop 1/3 cup of the sweet potato mixture and place into the pan. Using the back of a fork, gently press down to flatten. A large skillet with generally fit 3-4 latkes.


Cook 4 minutes on one side, flip with a spatula and cook for 3 minutes on the other side. Add another 1 tbsp. of butter and repeat with remaining sweet potato mixture.


Top with dairy-free sour cream and serve immediately!