Description
Delicious sweet potato hushpuppies paired with a rich cinnamon butter dip, perfect for appetizers or as a side dish.
Ingredients
Scale
- 1 cup mashed sweet potatoes
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1/4 cup chopped green onions
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1 large egg
- 1/2 cup milk
- Vegetable oil for frying
- 1/2 cup unsalted butter
- 1/4 cup powdered sugar
- 1 teaspoon ground cinnamon
Instructions
- In a mixing bowl, combine mashed sweet potatoes, cornmeal, flour, green onions, baking powder, salt, black pepper, cayenne pepper, and garlic powder.
- Add the egg and milk to the dry ingredients, stirring until just combined.
- Heat vegetable oil in a deep skillet over medium-high heat.
- Drop spoonfuls of the hushpuppy batter into the hot oil, frying until golden brown on both sides.
- Remove from oil and drain on paper towels.
- For the cinnamon butter dip, melt the butter and mix in powdered sugar and cinnamon until smooth.
- Serve the hushpuppies warm with the cinnamon butter dip.
Notes
- For a spicier version, add more cayenne pepper.
- Leftover hushpuppies can be stored in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 3 hushpuppies
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg