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Sweet Potato Hushpuppies Recipe

Sweet Potato Hushpuppies Recipe
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★★★★★

5 from 13 reviews

Sweet Potato Hushpuppies are a deliciously crispy and slightly sweet fried treat, combining the natural sweetness of mashed sweet potatoes with the hearty texture of cornmeal. Perfect as a side dish or a snack, these golden fritters are served warm with a smooth cinnamon butter dip, adding a wonderful sweet and spicy flavor contrast.

Ingredients

Scale

Main Ingredients

  • 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. Drain thoroughly and mash until smooth. Set aside the mashed sweet potatoes to cool slightly.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, salt, garlic powder, and ground black pepper, stirring well 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 and stir gently until just combined. The batter should be thick and sticky, not runny.
  4. Heat Oil: Heat vegetable oil in a deep fryer or heavy skillet to 350°F (175°C). The oil should be deep enough for the hushpuppies to float and cook evenly.
  5. Fry Hushpuppies: Using a spoon or small scoop, carefully drop spoonfuls of the batter into the hot oil. Fry in batches to avoid overcrowding, cooking each side for 2–3 minutes or until the hushpuppies turn a rich golden brown. Remove from the oil and drain on paper towels to remove excess oil.
  6. Make Cinnamon Butter Dip: In a small bowl, combine the softened unsalted butter, powdered sugar, cinnamon, and a pinch of salt. Mix well until smooth and creamy, adjusting sweetness or cinnamon to taste if desired.
  7. Serve Warm: Serve the hushpuppies warm alongside the cinnamon butter dip for a delightful sweet and savory experience.

Notes

  • Make sure to drain the sweet potatoes well after boiling to avoid a watery batter.
  • If green onions are not preferred, you can omit them or substitute with finely chopped chives or parsley.
  • Adjust frying time slightly depending on the size of the hushpuppies to ensure they are cooked through.
  • For a vegan version, substitute the egg and milk with plant-based alternatives such as flax egg and almond milk.
  • Leftover hushpuppies can be stored in the refrigerator and reheated in an oven to maintain crispiness.

Nutrition

Keywords: sweet potato hush puppies, fried hush puppies, southern side dish, sweet potato recipe, crispy hush puppies, homemade hush puppies

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