Description
Indulge in the comforting flavors of homemade sweet potato hushpuppies, perfectly paired with a decadent cinnamon butter dip. These bite-sized fritters are crispy on the outside, soft and fluffy on the inside, and the creamy dip adds a delightful finishing touch.
Ingredients
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1 cup mashed sweet potatoes
– 1/2 cup milk
– 2 eggs, beaten
– 2 tablespoons white sugar
– 1/4 cup unsalted butter, melted
For the Cinnamon Butter Dip:
– 1/2 cup unsalted butter, softened
– 2 tablespoons white sugar
– 1 teaspoon ground cinnamon
Instructions
1. In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
2. In a separate bowl, combine the mashed sweet potatoes, milk, eggs, and sugar. Mix well.
3. Gradually add the sweet potato mixture to the dry ingredients, stirring until just combined.
4. In a large pot or Dutch oven, heat 2-3 inches of vegetable oil to 350°F.
5. Using a small cookie scoop or spoon, gently drop heaping tablespoons of batter into the hot oil. Fry for 2-3 minutes per side, until golden brown.
6. Transfer the fried hushpuppies to a paper towel-lined plate to drain.
7. For the cinnamon butter dip, beat the softened butter, sugar, and cinnamon together until well combined.
8. Serve the sweet potato hushpuppies warm, with the cinnamon butter dip on the side for dipping.
Notes
These hushpuppies are best served immediately after frying, but they can be kept warm in a 200°F oven for up to 30 minutes. The cinnamon butter dip can be made ahead of time and stored in the refrigerator until ready to serve.
- Prep Time: 15
- Cook Time: 15
- Category: Bites & Finger Foods
- Method: Frying
- Cuisine: American