Description

Indulge in the ultimate sweet and savory treat with these homemade Sweet Potato Hushpuppies, perfectly paired with a rich and creamy Cinnamon Butter Dip. Crispy on the outside and fluffy on the inside, these irresistible bites are a must-try appetizer or snack.

Ingredients

– 2 cups grated sweet potatoes (about 1 large sweet potato)

– 1 cup all-purpose flour

– 1 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1 teaspoon salt

– 1 teaspoon ground cinnamon

– 1/4 teaspoon ground nutmeg

– 1/4 cup buttermilk

– 2 tablespoons unsalted butter, melted

– Vegetable oil for frying

For the Cinnamon Butter Dip:

– 1/2 cup unsalted butter, softened

– 2 tablespoons powdered sugar

– 1 teaspoon ground cinnamon

– 1/4 teaspoon salt

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Instructions

1. In a large bowl, combine the grated sweet potatoes, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

2. Add the buttermilk and melted butter, and stir until a thick batter forms.

3. In a large heavy-bottomed pot or Dutch oven, heat about 2-3 inches of vegetable oil to 350°F.

4. Scoop heaping tablespoons of the sweet potato batter and carefully drop them into the hot oil. Fry for 2-3 minutes per side, or until golden brown.

5. Transfer the fried hushpuppies to a paper towel-lined plate to drain.

6. For the Cinnamon Butter Dip, combine the softened butter, powdered sugar, cinnamon, and salt in a small bowl. Mix until well blended.

7. Serve the warm Sweet Potato Hushpuppies with the Cinnamon Butter Dip on the side for dipping.

Notes

These hushpuppies are best served immediately, but you can keep them 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 for up to 1 week.

Prep Time: 15
Cook Time: 20
Category: Bites & Finger Foods
Method: Frying
Cuisine: American, Southern