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–+ servings

Sweet Potato Hushpuppies

Crispy on the outside and soft on the inside, these sweet potato hushpuppies are perfect for gatherings and come with a delicious cinnamon butter dip.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Nutrition

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 salt

Method
 

  1. Start by peeling and chopping your sweet potatoes into chunks. Boil them in water for about 10–12 minutes until they're soft.
  2. In a mixing bowl, combine cornmeal, all-purpose flour, sugar, baking powder, salt, garlic powder, and black pepper.
  3. In another bowl, whisk together milk and egg. Then add your mashed sweet potatoes and optional green onions to this mixture. Pour this wet mixture into your dry ingredients and stir until just combined.
  4. Heat vegetable oil in a deep fryer or skillet until it reaches approximately 350°F (175°C).
  5. Using a spoon or small scoop, carefully drop spoonfuls of batter into the hot oil. Fry them in batches for about 2–3 minutes per side until they’re golden brown.
  6. Once fried, transfer your hushpuppies to paper towels to drain excess oil.
  7. In a small bowl, combine softened butter with powdered sugar, cinnamon, and a pinch of salt. Mix until smooth and creamy.
  8. Serve your warm Sweet Potato Hushpuppies alongside the creamy cinnamon butter dip.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

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