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Sweet Potato Hushpuppies recipe

These crispy on-the-outside, soft and moiston-the-inside, spicy sweet potato hushpuppies are also calledsquash puppies.

Recipe: Sweet Potato Hushpuppies

Lard or vegetable shortening forfrying
1/2 cup (about 1/2 pound) cooked winter squash or sweetpotatoes
2 large eggs
1/4 cup cornmeal
1/4 cup unbleached all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
Cayenne pepper and freshly ground black pepper, to taste
2 tablespoons chopped onion

  • Preheat lard or shortening to 385°F(195°C) in a deep skillet or Dutch oven.
  • Thoroughly mix the remaining ingredientsand drop by the tablespoon into the hot lard. If you’re fryingin deep fat, the pups should take only 2 minutes. In a shallowpan, you may have to cook them a little longer and turn themso that each side is browned evenly. The exterior should be crispand the inside moist and mousse like.

    Makes 8 pups.

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  • Comments

    1 Comment


    Amazing! We used left over baked sweet potatoes and corn on the cob. It was easy enough for my husband to make and so yummy even my little picky eater gobbled it up! Love it!

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