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Sweet Potato Hushpuppies with Whipped Honey Cinnamon Butter Recipe

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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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/sweet-potato-hushpuppies-with-whipped-honey-cinnamon-butter-recipe/