Sweet Potato Hushpuppies with Cinnamon Butter Dip Recipe

Introduction

Sweet Potato Hushpuppies are a delightful twist on the classic Southern favorite. These crispy, golden bites bring the natural sweetness of sweet potatoes together with a warm cinnamon butter dip, making them perfect as a snack or side dish.

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

Tips & Variations

• For an extra savory touch, add finely chopped jalapeños to the batter.
• If you prefer a dairy-free option, substitute milk with almond or oat milk and use a plant-based butter for the dip.
• Make sure the oil is hot enough before frying to ensure crispiness and prevent greasiness.
• Try adding a pinch of cayenne pepper to the batter for a subtle heat that pairs well with the sweetness.

Storage

Store any leftover hushpuppies in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for about 8-10 minutes to restore their crispiness. The cinnamon butter dip is best made fresh but can be stored separately in the fridge for up to 3 days.

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 about 15-20 minutes, turning halfway through, until golden and cooked through. However, frying gives the crispiest texture.

Can I prepare the batter ahead of time?

It’s best to prepare the batter just before frying since it can thicken and become harder to drop into the oil if left to sit too long.

Sweet Potato Hushpuppies with Cinnamon Butter Dip Recipe

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Sweet Potato Hushpuppies are a delightful twist on the classic Southern favorite, featuring mashed sweet potatoes blended with cornmeal and spices, then fried to golden perfection. Served warm with a creamy cinnamon butter dip, these hushpuppies offer a sweet and savory snack or side dish that’s crispy on the outside and soft on the inside.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: Approximately 18–20 hushpuppies 1x
• Category: Snack
• Method: Frying
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

Sweet Potato 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. Prepare Sweet Potatoes: Peel, chop, and boil the sweet potatoes for 10–12 minutes until they are soft and easily pierced with a fork. Drain the water and mash the sweet potatoes thoroughly until smooth. Set aside.
2. Mix Dry Ingredients: In a large bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, salt, garlic powder, and black pepper. Stir well to evenly distribute the spices and leavening agent.
3. Combine Wet Ingredients and Batter: In a separate bowl, whisk together the milk and egg until well blended. Add the mashed sweet potatoes and chopped green onions (if using) to the dry ingredient mixture. Pour the milk and egg mixture into the bowl and stir gently until just combined. The batter will be thick and sticky, perfect for frying.
4. Heat Oil: In a deep fryer or large heavy skillet, heat vegetable oil to 350°F (175°C). Use a kitchen thermometer to ensure accurate temperature for proper frying.
5. Fry Hushpuppies: Carefully drop spoonfuls of the batter into the hot oil using a spoon or small ice cream scoop. Fry the hushpuppies in batches to avoid overcrowding. Cook for 2–3 minutes on each side or until they turn golden brown and crispy. Use a slotted spoon to remove them and drain on paper towels to remove excess oil.
6. Make Cinnamon Butter Dip: In a small bowl, mix the softened unsalted butter, powdered sugar, cinnamon, and a small pinch of salt together until the mixture is smooth, creamy, and well combined. This dip adds a sweet and spicy finish to your hushpuppies.
7. Serve Warm: Serve the sweet potato hushpuppies warm alongside the cinnamon butter dip for a delicious contrast of flavors and textures.

Notes

• For a spicier hushpuppy, add a pinch of cayenne pepper or smoked paprika to the dry ingredients.
• Ensure oil temperature stays consistent at 350°F to achieve even cooking and crispiness.
• Green onions are optional but add a subtle onion flavor and color contrast.
• Leftover hushpuppies can be reheated in an air fryer or oven to retain crispness.
• This recipe can be made gluten-free by substituting all-purpose flour with a gluten-free flour blend.

Keywords: Sweet Potato Hushpuppies, Southern Snack, Fried Cornmeal Bites, Cinnamon Butter Dip, Sweet Potato Recipes