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