Sweet Potato Hushpuppies with Whipped Honey Cinnamon Butter Recipe

Introduction

Discover a delightful twist on classic hushpuppies with these Sweet Potato Hushpuppies paired with Whipped Honey Cinnamon Butter. Crispy on the outside and tender inside, they combine the natural sweetness of sweet potatoes with savory ham and scallions, making them perfect for any occasion.

Ingredients

• 1 small sweet potato, baked and mashed
• 1 1/4 cup yellow cornmeal
• 1/2 cup Miss Lena’s Sweet Potato Biscuit Mix
• 1/2 teaspoon salt
• 2 tablespoons honey
• 1/2 cup buttermilk
• 1 egg
• 1/2 cup cubed ham
• 2 scallions, finely chopped
• 1 stick butter, softened at room temperature
• 1/4 cup powdered sugar
• 1 tablespoon honey
• 1/2 teaspoon vanilla extract
• 1 1/2 teaspoon cinnamon
• 1/8 teaspoon salt

Instructions

1. Step 1: In a large bowl, whisk together the cornmeal, 1/2 cup of Miss Lena’s Sweet Potato Biscuit Mix, and 1/2 teaspoon salt until fully combined.
2. Step 2: In a separate bowl, combine the buttermilk, honey, mashed sweet potato, and egg; whisk until smooth.
3. Step 3: Pour the wet ingredients into the dry ingredients and stir well to form the batter.
4. Step 4: Transfer half of the batter to another bowl and fold in the chopped scallions and cubed ham until evenly distributed.
5. Step 5: Heat oil in a deep fryer or heavy pot to 350°F (175°C). Working in batches, drop a tablespoon of batter into the hot oil.
6. Step 6: Fry until the hushpuppies rise to the surface and turn golden brown, then remove and drain on a paper towel-lined plate.
7. Step 7: For the whipped honey cinnamon butter, combine softened butter, powdered sugar, honey, vanilla extract, cinnamon, and 1/8 teaspoon salt in a small bowl.
8. Step 8: Using a hand mixer, whip the butter mixture until light and fluffy.
9. Step 9: Serve the warm hushpuppies with a dollop of whipped honey cinnamon butter at room temperature.

Tips & Variations

• For a spicier touch, add a pinch of cayenne pepper to the batter.
• Substitute ham with cooked bacon or omit for a vegetarian option.
• If you don’t have Miss Lena’s Biscuit Mix, use an equal amount of all-purpose flour and add a bit of baking powder.
• Serve with a drizzle of extra honey for added sweetness.

Storage

Store leftover hushpuppies in an airtight container in the refrigerator for up to 3 days. Reheat gently in an oven set to 350°F (175°C) until warm and crisp. The whipped honey cinnamon butter is best served fresh but can be refrigerated for up to one week; bring to room temperature and re-whip before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter up to 4 hours ahead and keep it covered in the refrigerator. Stir gently before frying.

What can I use instead of buttermilk?

If you don’t have buttermilk, mix 1/2 cup of milk with 1/2 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.

Sweet Potato Hushpuppies with Whipped Honey Cinnamon Butter Recipe

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4.9 from 103 reviews

Sweet Potato Hushpuppies with Whipped Honey Cinnamon Butter are a delightful Southern-inspired snack that combines the natural sweetness of baked sweet potatoes with the savory addition of ham and scallions. These fried cornmeal fritters are perfectly crispy on the outside and tender on the inside, served alongside a luscious, fluffy honey cinnamon butter that adds a creamy sweetness to each bite.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: About 20 hushpuppies 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

Hushpuppy Batter

• 1 small sweet potato, baked and mashed
• 1 1/4 cup yellow cornmeal
• 1/2 cup Miss Lena’s Sweet Potato Biscuit Mix
• 1/2 teaspoon salt
• 2 tablespoons honey
• 1/2 cup buttermilk
• 1 egg
• 1/2 cup cubed ham
• 2 scallions, finely chopped

Whipped Honey Cinnamon Butter

• 1 stick butter, softened at room temperature
• 1/4 cup powdered sugar
• 1 tablespoon honey
• 1/2 teaspoon vanilla extract
• 1 1/2 teaspoons cinnamon
• 1/8 teaspoon salt

Instructions

1. Mix Dry Ingredients: In a large bowl, combine the cornmeal, Miss Lena’s Sweet Potato Biscuit Mix, and salt. Whisk thoroughly until the dry ingredients are fully blended.
2. Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, honey, mashed sweet potato, and egg until smooth and well combined.
3. Form Batter: Pour the wet ingredients into the dry ingredient bowl and stir well to create a cohesive batter.
4. Add Scallions: Transfer half of the batter to another bowl, then fold in the finely chopped scallions gently to distribute evenly.
5. Fry Hushpuppies: Heat oil to 350°F (175°C) in a deep fryer or heavy pot. Working in batches, drop tablespoon-sized portions of batter (with scallions) into the hot oil. Fry until the hushpuppies float to the surface and turn golden brown, about 3-4 minutes. Remove them with a slotted spoon and drain on a paper towel-lined plate.
6. Make Whipped Honey Cinnamon Butter: In a small bowl, combine the softened butter, powdered sugar, honey, vanilla extract, cinnamon, and salt. Using a hand mixer, whip the mixture until it becomes light, fluffy, and well blended.
7. Serve: Serve the warm hushpuppies alongside the whipped honey cinnamon butter at room temperature for dipping or spreading.

Notes

• Ensure the oil is at the correct temperature (350°F) before frying to achieve crispy, evenly cooked hushpuppies.
• The whipped honey cinnamon butter can be prepared ahead and refrigerated; bring to room temperature before serving for best spreadability.
• You can omit the ham for a vegetarian version or replace it with cooked bacon for a smokier flavor.
• Use fresh scallions for best flavor, and finely chop them to distribute well in the batter.
• Beware of overcrowding the fryer, which can reduce oil temperature and result in soggy hushpuppies.

Keywords: Sweet Potato Hushpuppies, Cornmeal Fritters, Southern Appetizer, Fried Snacks, Honey Cinnamon Butter