Sweet Potato Hushpuppies with Cinnamon Butter Dip Recipe

Introduction

Sweet Potato Hushpuppies are a delightful twist on a classic Southern favorite. Crispy on the outside and tender inside, these golden fritters pair perfectly with a sweet cinnamon butter dip. They make a fantastic appetizer or side dish for any meal.

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 they are soft. Drain well and mash until smooth. Set aside.
2. Step 2: In a large bowl, combine cornmeal, all-purpose flour, sugar, baking powder, salt, garlic powder, and ground black pepper.
3. Step 3: 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. Pour in the milk mixture and stir until just combined. The batter should be thick and sticky.
4. Step 4: Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C). Use a spoon or small scoop to carefully drop spoonfuls of batter into the hot oil.
5. Step 5: Fry the hushpuppies in batches for 2–3 minutes per side, or until they turn golden brown. Remove and drain on paper towels.
6. Step 6: In a small bowl, mix the softened butter, powdered sugar, cinnamon, and a pinch of salt until smooth and creamy to make the cinnamon butter.
7. Step 7: Serve the hushpuppies warm alongside the cinnamon butter dip.

Tips & Variations

• For extra flavor, add a pinch of cayenne pepper or smoked paprika to the batter.
• Swap green onions for finely chopped chives or fresh herbs like thyme for a different taste.
• Use a thermometer to ensure the oil stays at the right temperature, preventing greasy hushpuppies.

Storage

Store leftover hushpuppies in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for about 10 minutes to maintain crispness. The cinnamon butter can be stored separately in the refrigerator for up to a week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake sweet potato hushpuppies instead of frying?

Yes, you can bake them at 400°F (200°C) for 15-20 minutes, turning halfway through. However, frying results in the best crispy exterior.

Can I make these hushpuppies vegan?

To make a vegan version, replace the egg with a flax egg or applesauce, use plant-based milk, and substitute the butter with a vegan alternative.

Sweet Potato Hushpuppies with Cinnamon Butter Dip Recipe

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★★★★★

4.4 from 94 reviews

These Sweet Potato Hushpuppies are a delightful twist on the classic Southern appetizer, combining the natural sweetness of mashed sweet potatoes with a crispy golden exterior. Fried to perfection and served with a creamy cinnamon butter dip, they make a perfect snack or side dish that’s both comforting and flavorful.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: About 12 hushpuppies 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

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

Cinnamon Butter Dip

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

Instructions

1. Boil and mash sweet potatoes: Peel, chop, and boil the sweet potatoes for 10–12 minutes until tender. Drain thoroughly and mash until smooth, then set aside to cool slightly.
2. Combine dry ingredients: In a medium bowl, mix together the cornmeal, all-purpose flour, sugar, baking powder, salt, garlic powder, and ground black pepper until well incorporated.
3. Mix wet ingredients and batter: In another bowl, whisk the milk and egg together. Add the mashed sweet potatoes and chopped green onions (if using) to the dry ingredients. Pour the milk and egg mixture over this and stir gently until just combined; the batter should be thick and sticky.
4. Heat oil for frying: Pour vegetable oil into a deep fryer or a heavy skillet to a depth of about 2 inches and heat to 350°F (175°C). Use a thermometer to ensure the oil reaches and maintains the correct temperature.
5. Fry hushpuppies: Carefully drop spoonfuls of the batter into the hot oil using a spoon or small scoop. Fry the hushpuppies in batches to avoid overcrowding, cooking them for 2–3 minutes per side or until they turn a golden brown color. Remove and drain them on paper towels to remove excess oil.
6. Prepare cinnamon butter dip: In a small bowl, mix the softened butter, powdered sugar, cinnamon, and a pinch of salt until the mixture becomes smooth and creamy.
7. Serve: Serve the warm hushpuppies with the cinnamon butter dip on the side for a delicious sweet and savory combination.

Notes

• For a spicier twist, add a pinch of cayenne pepper to the batter.
• Ensure the oil temperature remains steady to avoid greasy hushpuppies.
• You can make the cinnamon butter ahead and store it in the refrigerator; let it soften before serving.
• These can be kept warm in a low oven until ready to serve.

Keywords: sweet potato hushpuppies, Southern appetizer, fried hushpuppies, cinnamon butter dip, sweet potato recipes