Sweet Potato Hushpuppies

A southern standby with a twist

Print Recipe

Servings: About 2 dozen 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!

Ingredients

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

Directions

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.

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