|January 21, 2019||Posted by Wendy Perry under cornbread & hushpuppies, published, soups, stews, chilies chowders and such, sweet potatoes|
Recipe published in Carolina Country Magazine ~ October 2017
Sometimes when I create a recipe, it just must have that little “something” to go alongside to make it complete… and that’s how these Sweet Potato Hushpuppies came to be. Back in fall of 2017, my Creamy Fall Clam Chowder was created for Carolina Country Magazine. And we all know a good chowder calls for a good hushpup. This recipe is a bit different than your traditional one… a really crispy outside but with more of a creamy “inside.” So if you’re expecting the usual grainy cornmeal texture, this may not be the recipe for you… but I do invite you to give it a go.
If you make a batch, come on over to my facebook community and find this post and add your comments!
- 1 1/4 cup hushpuppy mix
- 1/2 cup club soda
- 1/2 cup cooked mashed sweet potato
- 1/2 teaspoon cinnamon
- 2 teaspoons sugar
- pinch of salt
- peanut oil for frying
Combine all the ingredients except oil and mix well. Let sit 15 minutes.
Heat oil to 350 degrees.
Using a teaspoon, drop hushpuppy batter into the oil. Fry about 3–4 minutes until golden brown. Remove with slotted spoon and drain on paper towels.
“The BEST spaghetti sauce!” That’s what my family and friends call this… make several gallons at the time to eat anytime! Great to “gift” and especially appreciated “funeral food” when grieving folks have been giving away all the boxes of fried chicken dropped off! Maybe I should rename it to Funeral Spaghetti! Just make some…
We all have our personal favorite pimento cheese. I invite you to try mine… with nutty Swiss cheese and the creaminess of whipped cream cheese. I also use North Carolina’s Mt. Olive Pickles Roasted Red Peppers, to keep it local y’all. But if you’re not lucky to have where you live, just substitute!
Collard Sandwiches have a long history here in North Carolina. They are so tasty, feature some of our finest foods… and you will be the belle of the ball when you take to potlucks or serve at your own gatherings. Just MAKE SOME. It doesn’t get much easier. Sit some out and watch ’em disappear