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Sweet Potato Hushpuppies Recipe

Sweet Potato Hushpuppies Recipe
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★★★★★

5.2 from 30 reviews

Sweet Potato Hushpuppies are a delightful Southern-inspired snack featuring crispy golden-fried bites made from mashed sweet potatoes, cornmeal, and warm spices. Served with a creamy cinnamon butter dip, this recipe balances savory and sweet flavors perfectly, making them an irresistible treat for any occasion.

Ingredients

Scale

Hushpuppies

  • 2 medium sweet potatoes, peeled and boiled
  • 1 cup cornmeal
  • 1/2 cup all-purpose flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp ground black pepper
  • 1/4 cup milk
  • 1 large egg
  • 1/4 cup chopped green onions (optional)
  • Vegetable oil for frying

Cinnamon Butter Dip

  • 1/2 cup unsalted butter, softened
  • 1/4 cup powdered sugar
  • 1/2 tsp cinnamon
  • Pinch of salt

Instructions

  1. Prepare Sweet Potatoes: Peel, chop, and boil the sweet potatoes for 10–12 minutes until they are soft and easily pierced with a fork. Drain the water and mash the sweet potatoes until smooth. Set aside.
  2. Mix Dry Ingredients: In a large mixing bowl, combine cornmeal, all-purpose flour, sugar, baking powder, salt, garlic powder, and ground black pepper. Stir to evenly distribute the ingredients.
  3. Combine Wet Ingredients and Batter: In a separate bowl, whisk together the milk and egg until well blended. Add the mashed sweet potatoes and chopped green onions (if using) to the dry ingredients. Pour in the milk and egg mixture, then gently stir until just combined. The batter should be thick and sticky, not too runny.
  4. Heat Oil: Heat vegetable oil in a deep fryer or a deep skillet to 350°F (175°C). Use enough oil to allow the hushpuppies to float and fry evenly.
  5. Fry Hushpuppies: Using a spoon or small scoop, carefully drop spoonfuls of the batter into the hot oil. Fry in batches, cooking each side for 2 to 3 minutes or until they turn golden brown and crispy. Avoid overcrowding the pan to maintain oil temperature.
  6. Drain and Cool: Remove the hushpuppies with a slotted spoon and place them on paper towels to drain excess oil. Let them cool slightly but serve warm.
  7. Make Cinnamon Butter Dip: In a small bowl, combine the softened unsalted butter, powdered sugar, cinnamon, and a pinch of salt. Mix until smooth and creamy, perfect for dipping.
  8. Serve: Plate the sweet potato hushpuppies and serve them warm alongside the cinnamon butter dip for a delicious contrasting flavor experience.

Notes

  • For best results, use fresh sweet potatoes instead of canned for a richer flavor.
  • Adjust the sugar levels in the batter if you prefer a sweeter hushpuppy.
  • Green onions add a nice contrast but can be omitted for a more neutral flavor.
  • Maintain consistent oil temperature to ensure even frying and crispiness.
  • These hushpuppies are best eaten fresh; reheating may reduce crispness.
  • For a dairy-free version, substitute milk with almond or oat milk and use a dairy-free butter alternative.

Nutrition

Keywords: sweet potato hushpuppies, southern snack, fried hushpuppies, sweet potato recipes, cinnamon butter dip

Find it online: https://liamjayne.com/sweet-potato-hushpuppies-recipe/