Ingredients
1 medium sweet potato
2 tsp cooking oil (for roasting potato)
2 quarts cooking oil (for frying)
1 cup corn meal
1/2 cup flour
1 egg
2 cups buttermilk
1 1/2 tsp baking powder
1 tsp salt
2 tbsp brown sugar
1/2 tsp cayenne pepper
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp cinnamon
1/2 tsp smoked paprika
Instructions
1. Preheat oven to 400°.
2. Add 2 tablespoons of cooking oil and rub it on the sweet potato. Cover in aluminum foil, place on a baking sheet, and roast in oven for 45 minutes.
3. Allow potato to cool and remove skin. Place in a container to purée.
4. Add salt , sugar, seasonings, egg, and buttermilk. With an immersion blender or food processor, blend until smooth and creamy. Set aside.
5. In a mixing bowl, add cornmeal, flour, and baking soda. Mix until thoroughly blended.
6. Fold in sweet potato purée until dough is thoroughly mixed.
7. Preheat 2 quarts of cooking oil to 350°.
8. Scoop out the spoonfuls of the hush puppies and place in hot oil. Fry for 4 to 5 minutes. Remove from oil and let drain on wire rack.
9. Serve hot and enjoy!
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