Sweet Potato Hushpuppies Recipe

Introduction

Potato hushpuppies offer a delicious twist on the classic Southern treat by incorporating sweet potatoes for a moist, flavorful bite. These golden-fried morsels pair perfectly with a cinnamon butter dip, making them an irresistible snack or side.

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

Instructions

1. Step 1: Peel, chop, and boil the sweet potatoes for 10–12 minutes until soft. Drain and mash until smooth. Set aside.
2. Step 2: In a bowl, mix together the cornmeal, flour, sugar, baking powder, salt, garlic powder, and black pepper.
3. Step 3: In another bowl, whisk the milk and egg together. Add the mashed sweet potatoes and green onions (if using) to the dry ingredients, then pour in the milk mixture. Stir until just combined; the batter should be thick and sticky.
4. Step 4: Heat vegetable oil in a deep fryer or heavy skillet to 350°F (175°C). Carefully drop spoonfuls of batter into the hot oil using a spoon or small scoop.
5. Step 5: Fry the hushpuppies in batches for 2–3 minutes per side until they turn golden brown. Drain on paper towels to remove excess oil.
6. Step 6: In a small bowl, combine the softened butter, powdered sugar, cinnamon, and a pinch of salt. Mix until smooth and creamy to create the cinnamon butter dip.
7. Step 7: Serve the hushpuppies warm alongside the cinnamon butter dip.

Tips & Variations

• For a savory version, omit the sugar and cinnamon butter and serve with a spicy dipping sauce instead.
• Adding chopped jalapeños or diced bell peppers can add a nice kick and texture.
• If you prefer a crunchier coating, let the batter rest for 10 minutes before frying to allow cornmeal to absorb moisture.

Storage

Store leftover hushpuppies in an airtight container in the refrigerator for up to 3 days. Reheat them in an oven or toaster oven at 350°F (175°C) for 5–7 minutes to retain their crispiness. The cinnamon butter dip is best served fresh but can be chilled and stirred before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of sweet potatoes?

Yes, regular potatoes can be used, but sweet potatoes add a natural sweetness and moisture that enhance the flavor and texture of the hushpuppies.

What oil is best for frying hushpuppies?

Vegetable oil, canola oil, or peanut oil work well due to their high smoke points and neutral flavors.

Sweet Potato Hushpuppies Recipe

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★★★★★

4.7 from 109 reviews

Delicious and crispy Potato Hushpuppies made with sweet potatoes and cornmeal, fried to golden perfection and served warm with a sweet cinnamon butter dip. These savory treats are perfect as a snack or side dish.

• Author: lea
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: Approximately 20 hushpuppies 1x
• Category: Snack
• Method: Frying
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

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 well and mash until smooth. Set aside.
2. Mix Dry Ingredients: In a large bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, salt, garlic powder, and ground black pepper. Mix thoroughly to blend the spices evenly.
3. Combine Wet Ingredients: In a separate bowl, whisk together the milk and egg. Add the mashed sweet potatoes and chopped green onions (if using) to the dry ingredients, then pour in the milk mixture. Stir gently until just combined; the batter should be thick and sticky.
4. Heat Oil: Preheat vegetable oil in a deep fryer or deep skillet to 350°F (175°C), ensuring there is enough oil for deep frying.
5. Fry Hushpuppies: Using a spoon or small scoop, carefully drop spoonfuls of batter into the hot oil. Fry the hushpuppies in batches for about 2–3 minutes per side or until they turn golden brown and crispy.
6. Drain Excess Oil: Remove hushpuppies with a slotted spoon and drain them on paper towels to remove excess oil.
7. Prepare Cinnamon Butter Dip: In a small bowl, combine the softened unsalted butter, powdered sugar, cinnamon, and a pinch of salt. Mix until the mixture is smooth and creamy.
8. Serve: Serve the hushpuppies warm alongside the cinnamon butter dip for a sweet and savory pairing.

Notes

• Ensure the oil temperature is accurate for proper frying and to avoid greasy hushpuppies.
• Do not overmix the batter; a thick and slightly lumpy batter yields the best texture.
• Green onions are optional but add a nice flavor contrast.
• These hushpuppies are best enjoyed fresh and warm for maximum crispiness.
• Can be kept warm in an oven set at low temperature if needed.

Keywords: Potato Hushpuppies, Sweet Potato Recipes, Cornmeal Fritters, Southern Snacks, Fried Snacks