Sweet Potato Hushpuppies with Cinnamon Butter Dip Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
