Who says it needs to be Hanukkah to serve up a batch of latkes? No. One. Ever.
If you have a heap of sweet potatoes lying around, or just feel the need to serve up a carb-loaded breakfast, latkes will kill both of those birds with one stone (or latke)!
Let's talk schmaltz.
Schmaltz has a butter-like taste and is perfect for frying up vegetables, meats or latkes!
Schmaltz was a longtime staple in traditional Jewish cooking. But, the rendering tables turned in the 20th century. Animal fats were demonized, Crisco was made king and our pantries were void of lard, schmaltz and tallow for the next 100 years.
Enter : the animal fat comeback of the 21st century!
We realized saturated fat was never to blame, and, in fact, choosing animals fat (like grass-fed tallow and pasture-raised lard) is a great way to use the whole animal and incorporate healthy cooking fats!
Fatworks is a company serving up rendered fats from grass-fed, pasture-raised animals -- use the code nourishingfat through the end of May for 15% off your order!
Enjoy these crispy, yet fluffy sweet potato latkes topped with a dollop of dairy-free sour cream and garnished with scallions for brunch this weekend!
Sweet Potato Latkes with Dairy-Free Sour Cream
Recipe type: Breakfast
Cuisine: Gluten-free, Paleo, Whole30, 21DSD
Prep time: 10 minutes
Cook time: 15 minutes
Makes 4 servings (roughly 3 latkes)
1 serving (does not include dairy-free sour cream) : 209 calories // 18 C // 13 F // 5 P
Sweet Potato Latkes
- 2 medium sweet potatoes, peeled
- 1/2 C chopped scallions, plus extra for garnish
- 2 eggs, beaten
- 2 tsp. coconut flour
- 4 garlic cloves, crushed
- 1/2 tsp kosher salt and fresh black pepper to taste
- 3 TBSP. chicken schmaltz, separate
Dairy-Free Sour Cream
- 1/2 cup coconut cream or coconut milk (after refrigerated, only the separated cream portion)
- 1 tsp. lemon juice
- 1/2 tsp. apple cider vinegar
- 1/16 tsp. salt
- 1/16 tsp. nutritional yeast
- 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!