Description
Golden brown and crispy, sweet potato hushpuppies are a delightful Southern snack that everyone will adore. These little bites blend the natural sweetness of mashed sweet potatoes with a crunchy cornmeal coating, making them a perfect addition to gatherings, parties, or simply enjoyed at home. Paired with a creamy cinnamon butter dip, they promise to impress your friends and family.
Ingredients
Scale
- 2 medium sweet potatoes
- 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
- 1/4 cup milk
- 1 large egg
- Vegetable oil for frying
Instructions
- Peel, chop, and boil the sweet potatoes in water for 10–12 minutes until soft. Drain and mash until smooth.
- In a bowl, mix cornmeal, flour, sugar, baking powder, salt, garlic powder, and black pepper.
- In another bowl, combine milk and egg; then mix in the mashed sweet potatoes.
- Stir the wet ingredients into the dry mixture until just combined; the batter should be thick.
- Heat oil in a deep fryer or skillet to 350°F (175°C).
- Drop spoonfuls of batter into hot oil and fry for about 2–3 minutes per side until golden brown. Drain on paper towels.
- For the dip, mix softened butter with powdered sugar and cinnamon until creamy.
- Serve warm with the cinnamon butter dip.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 82
- Sugar: 1g
- Sodium: 54mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 13mg