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