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Sweet Potato Hushpuppies

Sweet potato and corn meal, with green onions and bacon fried into bite-sized treats. Serve with a spicy, sour cream brown mustard dip.

Prep- 30 min. Cook- 40 min. Yield: 150, hushpuppies
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Sweet Potato Hushpuppies

Ingredients

1  pch Potato Pearls® EXCEL® Sweet Potato Mashed
4  lb Corn bread mix (add water only mix)
2  qt Water, hot (170°F - 190°F)
1  lb Bacon, cooked, finely chopped, bacon fat reserved
1 1/2  cup Eggs, lightly beaten
1  cup Green onions, thinly sliced
3  cup Sour cream
1 1/2  cup Spicy brown mustard
3/4  cup Honey
1/4  cup Lemon juice

Instructions

  1. Heat fryer to 325°F.
  2. Combine corn bread mix and Potato Pearls® EXCEL® Sweet Potato Mashed in a large mixing bowl.
  3. Stir in hot water until mixture is evenly moistened and let batter rest for 10 min.
  4. Add eggs, bacon, reserved bacon fat and green onions.
  5. Scoop batter, in batches, into fryer with a #40 (¾ oz.) ice cream scoop and fry until golden brown, about 4 min., turning once during cooking. Place hushpuppies onto paper towels or brown paper to drain.
  6. For the sauce, combine sour cream, mustard, honey and lemon juice in a medium bowl and whisk until smooth. Serve immediately.
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