Description

These sweet potato hushpuppies offer a delightful balance of savory and subtly sweet flavors. Each golden-brown fritter features a crisp exterior that gives way to a tender, moist interior, infused with the earthy sweetness of sweet potato. They are typically deep-fried to achieve their characteristic texture and served warm, often accompanied by a creamy, tangy dipping sauce that complements their rich profile.

Ingredients

Scale

For the Sweet Potato Hushpuppies:
1 cup all-purpose flour
1/2 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
1/2 cup buttermilk
1 large egg, beaten
2 tablespoons finely chopped green onions or chives
Vegetable oil, for deep frying
For the Tangy Dipping Sauce:
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon honey or maple syrup
1/2 teaspoon smoked paprika
Pinch of cayenne pepper
Salt and black pepper to taste
1 tablespoon finely chopped fresh parsley or chives, for garnish

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Instructions

**Prepare the Sweet Potato:** Peel and dice the sweet potato. Boil or steam until very tender, then mash thoroughly. Allow to cool slightly.
**Combine Dry Ingredients:** In a large bowl, whisk together the all-purpose flour, cornmeal, baking powder, sugar, salt, black pepper, and cayenne pepper (if using).
**Combine Wet Ingredients:** In a separate medium bowl, combine the mashed sweet potato, buttermilk, beaten egg, and chopped green onions. Mix until well combined.
**Form the Batter:** Add the wet ingredients to the dry ingredients. Stir gently with a spoon or spatula until just combined. Do not overmix; a few lumps are fine.
**Heat Oil:** Pour vegetable oil into a large, heavy-bottomed pot or Dutch oven to a depth of about 3 inches. Heat the oil over medium-high heat to 350-375°F (175-190°C). Use a kitchen thermometer to monitor the temperature.
**Fry Hushpuppies:** Carefully drop spoonfuls (about 1 tablespoon each) of batter into the hot oil. Do not overcrowd the pot; fry in batches.
**Cook Until Golden:** Fry for 3-5 minutes, turning occasionally, until the hushpuppies are golden brown and cooked through.
**Drain:** Remove the hushpuppies with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.
**Prepare Dipping Sauce:** While the hushpuppies are frying, whisk together all dipping sauce ingredients (mayonnaise, Dijon mustard, apple cider vinegar, honey, smoked paprika, cayenne pepper, salt, and pepper) in a small bowl until smooth.
**Serve:** Serve the sweet potato hushpuppies warm with the tangy dipping sauce, garnished with fresh parsley or chives.

Notes

Maintain consistent oil temperature for even cooking and to prevent greasy hushpuppies.

Do not overmix the batter; it can lead to tough hushpuppies.

For a slightly healthier option, these can be made in an air fryer, though the texture will differ.

Adjust the spice level in both the hushpuppies and the sauce to your preference.

Leftover hushpuppies can be reheated in an oven or air fryer for best results.

Prep Time: 20 minutes
Cook Time: 15 minutes

Nutrition

Calories: 320
Fat: 18g
Carbohydrates: 35g
Protein: 5g