Crispy on the outside and tender on the inside, these sweet potato hushpuppies bring a hint of sweetness to a classic Southern snack. Paired with a creamy cinnamon butter dip, they’re the ultimate comfort food for gatherings, appetizers, or cozy evenings at home.
Why You’ll Love This Recipe
Sweet Potato Hushpuppies are a delightful twist on the traditional cornmeal fritter. The natural sweetness of mashed sweet potatoes pairs perfectly with the slight crunch of golden cornmeal, all seasoned with subtle spices. Served warm with a rich cinnamon butter dip, they strike a balance between savory and sweet that’s truly irresistible. Quick to make and crowd-pleasing, they’re perfect for parties, holidays, or a creative side dish.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the 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
For the Cinnamon Butter Dip:
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 1/2 tsp cinnamon
- Pinch of salt
Directions
- Prepare the Sweet Potatoes:
- Peel and chop the sweet potatoes into chunks.
- Boil in water for 10–12 minutes until soft.
- Drain and mash until smooth. Set aside to cool slightly.
- Make the Hushpuppy Batter:
- In a large bowl, mix cornmeal, flour, sugar, baking powder, salt, garlic powder, and black pepper.
- In a separate bowl, whisk together the milk and egg.
- Add the mashed sweet potatoes and green onions (if using) to the dry ingredients.
- Pour in the milk and egg mixture and stir until just combined. The batter should be thick and slightly sticky.
- Fry the Hushpuppies:
- Heat vegetable oil in a frying pan or deep fryer to 350°F (175°C).
- Use a spoon or small scoop to drop batter into the hot oil.
- Fry in batches, turning as needed, for about 2–3 minutes per side until golden brown.
- Remove and drain on a paper towel-lined plate.
- Make the Cinnamon Butter Dip:
- In a small bowl, combine softened butter, powdered sugar, cinnamon, and a pinch of salt.
- Mix until smooth and creamy.
- Serve:
- Serve hushpuppies warm with the cinnamon butter dip on the side.
Servings and timing
Servings: 4–6 servings
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Calories per serving: Approximately 200 kcal
Variations
- Spicy Twist: Add a pinch of cayenne pepper to the batter for a subtle heat.
- Savory Option: Omit sugar and cinnamon butter for a more savory version, served with ranch or chipotle mayo.
- Cheesy Version: Stir in 1/4 cup grated cheddar cheese for an extra-rich flavor.
- Herbed Hushpuppies: Add chopped parsley, chives, or thyme to the batter.
- Baked Version: For a lighter option, bake spoonfuls at 400°F (200°C) for 15–18 minutes, flipping halfway through.
Storage/Reheating
Store cooled hushpuppies in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F (175°C) oven or air fryer for 5–7 minutes until warmed and crisped.
Freezing is not recommended, as the texture may suffer when thawed. The cinnamon butter can be stored refrigerated for up to 5 days and brought to room temperature before serving.
FAQs
Can I use canned sweet potatoes?
Yes, just be sure to drain them well and mash until smooth.
What type of oil is best for frying?
Vegetable, canola, or peanut oil are all good choices for high-temperature frying.
Can I make the batter ahead of time?
Yes, the batter can be refrigerated for up to 12 hours. Stir before frying.
Are hushpuppies gluten-free?
This version contains flour. Use a gluten-free flour blend to make them gluten-free.
Can I make these in an air fryer?
Yes, but results may vary. Spray with oil and cook at 375°F (190°C) for about 10–12 minutes, turning once.
Do I need to add green onions?
No, they are optional but add a nice savory contrast to the sweetness.
Can I double the recipe?
Absolutely. Simply scale the ingredients and fry in batches.
What if my batter is too runny?
Add a bit more flour or cornmeal until thick and scoopable.
Can I make mini versions for appetizers?
Yes, use a smaller scoop for bite-sized hushpuppies, adjusting the frying time slightly.
What’s the best way to serve them?
Serve warm with cinnamon butter or alongside savory dishes like fried chicken or chili.
Conclusion
Sweet Potato Hushpuppies are the ultimate fusion of Southern comfort and sweet flavor. Crispy, golden, and perfectly seasoned, they’re a crowd-pleasing snack that’s easy to make and fun to serve. Whether paired with a sweet dip or a savory side, these hushpuppies are a deliciously unique addition to your recipe collection.
Sweet Potato Hushpuppies
Golden, crispy sweet potato hushpuppies made with mashed sweet potatoes, cornmeal, and spices, served warm with a creamy cinnamon butter dip. A Southern-style comfort snack perfect for sharing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4–6 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Southern
- Diet: Vegetarian
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
- Peel, chop, and boil sweet potatoes for 10–12 minutes until soft. Drain and mash until smooth. Set aside.
- In a bowl, mix cornmeal, flour, sugar, baking powder, salt, garlic powder, and black pepper.
- In another bowl, whisk together milk and egg. Add mashed sweet potatoes and green onions (if using) to dry ingredients. Pour in milk mixture and stir until just combined. Batter should be thick and sticky.
- Heat oil in a deep fryer or skillet to 350°F (175°C). Carefully drop spoonfuls of batter into the oil using a spoon or small scoop.
- Fry in batches for 2–3 minutes per side until golden brown. Drain on paper towels.
- In a small bowl, combine butter, powdered sugar, cinnamon, and a pinch of salt. Mix until smooth and creamy.
- Serve hushpuppies warm with cinnamon butter dip on the side.
Notes
- Make sure oil is at the correct temperature to ensure crispy, non-greasy hushpuppies.
- You can substitute buttermilk for added tang in the batter.
- Use a cookie scoop for evenly sized hushpuppies.
- Dip can be made ahead and kept refrigerated until ready to serve.
Nutrition
- Serving Size: 1 portion
- Calories: 200 kcal
- Sugar: 5g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg