Sweet Potato Hushpuppies A southern standby with a twist
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
Combine all the ingredients except oil and mix well. Let sit 15 minutes.
Heat oil to 350 degrees.
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.