Duck Fat Roasted Garlic Sweet Potatoes – Oh Yeah!!!

A few days ago was my dad’s 72nd birthday and I made him his absolute favorite all time dinner but of course it was all made Paleo!  We cooked up some Fried Chicken from Paleo Comfort Foods, an Apple Tart from Elana’s Pantry (If you haven’t yet, GET ELANA’S NEW BOOK) and with my jar o’ Duck Fat from the amazing, wonderful, not sure how I lived without them before Fatworks folks I made mashed white sweet potatoes that nearly made us all cry a tear of joy because they were so darn delicious!  Oh, and don’t forget easy.  They are EASY and my kids ate them with big slurps as if I had never fed them before.  I made the potatoes again yesterday so we could get a picture for the blog.  Yes, I swear that’s the only reason, just for the picture, not for any other selfish reason like I wanted to eat them again or anything like that.  Ok, now go get your hands on some Fatworks Duck Fat (yes, you can sub with boring old butter or ghee if you don’t have duck fat but trust me, it’s worth the wait if you have to order some) and MAKE THESE POTATOES!

Duck fat sweet potatoes

P.S. – The Italian Cuisine Book which launches in just a few days on July 23rd has recipes that call for Duck Fat, Lard, and Tallow – of course I make other recommendations BUT cooking with this liquid gold has been life changing. LIFE CHANGING I TELL YOU!!! I hope you enjoy!


Duck Fat Roasted Garlic Sweet Potatoes

2.5 lbs white sweet potatoes, peeled and cut into cubes

1/4 cup rendered duck fat (or boring butter or ghee)

2 – 4 tablespoons coconut milk or heavy whipping cream (if you tolerate full fat dairy)

4 cloves roasted garlic, mashed

Sea salt and pepper to taste

Crumbled, cooked bacon (optional)

1. In a large soup pot, cover the peeled and cubed sweet potatoes with cold water and bring to a boil over high heat. Turn the heat down to medium or medium high so that the water is gently boiling and boil the potatoes uncovered until very tender.

2. Drain the potatoes, and add the potatoes back to the pot.

3. Add the duck fat, coconut milk or cream, and roasted garlic and using a hand held mixer, mix together until smooth and creamy.

4. Season to taste with salt.

5. Serve topped with cracked black pepper and crumbled bacon (optional)

As always, enjoy!


  1. lynn collins says

    This recipe looks amazing! I’m going to have to buy me some duckfat! I’m always looking for simple and delicious recipes to post on my Facebook page on getting healthy to inspire people to do so. I think this recipe might do the trick. I look forward to trying!

  2. Heather says

    Made this last night- even without the duck fat (I used ghee), these were yumazing!! Thanks for another great recipe!!

  3. says

    Duck fat makes everything taste good. If you can ever get your hands on goose fat (or get a goose to cook and save the fat) try making these with that…. goose fat makes awesome roasted veggies!

    • says

      The cook time varies, depending on how big or small you dice your potatoes before you boil them but usually around 20-30 minutes and the prep time is about 30 minutes. Happy cooking!

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