Sweet Potato Hushpuppies - Carolina Country

Sweet Potato Hushpuppies A southern standby with a twist

3.8/5 rating (28 votes)
  • Category: Side Dishes
  • Servings: About 2 dozen hushpuppies
  • Print Recipe
Sweet Potato Hushpuppies

These crispy-on-the-outside and moist-in-the-middle hushpuppies featuring NC sweet potatoes are the perfect side dish for our clam chowder (or any bowl of your favorite soup). Great on a brunch table, too!


  • 1¼ cup hushpuppy mix (we used House-Autry)
  • ½ cup club soda
  • ½ cup cooked, mashed sweet potato
  • ½ teaspoon cinnamon
  • 2 teaspoons sugar
  • Pinch of salt
  • Peanut oil for frying


  1. Combine all the ingredients except oil and mix well. Let sit 15 minutes.

  2. Heat oil to 350 degrees.

  3. Using a teaspoon, drop hushpuppy batter into the oil. Fry about 3–4 minutes until golden brown. Remove with slotted spoon and drain on paper towels.

Recipe courtesy of

Wendy Perry, a culinary adventurist specializing in N.C.-made food products and small N.C. farms

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3.8/5 rating (28 votes)

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