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Sweet Potato Hushpuppies

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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.

Ingredients

Units Scale
  • 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. Peel, chop, and boil sweet potatoes for 10–12 minutes until soft. Drain and mash until smooth. Set aside.
  2. In a bowl, mix cornmeal, flour, sugar, baking powder, salt, garlic powder, and black pepper.
  3. 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.
  4. 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.
  5. Fry in batches for 2–3 minutes per side until golden brown. Drain on paper towels.
  6. In a small bowl, combine butter, powdered sugar, cinnamon, and a pinch of salt. Mix until smooth and creamy.
  7. 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

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