Sweet Potato and Bacon Hush Puppies

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 24 hushpuppies
Save Recipe

Ingredients

Creamy Honey Mustard Dip:

1/4 cup sour cream

1/3 cup honey mustard

1 teaspoon lemon juice

Hush Puppies:

Canola or vegetable oil, for frying

1 (8.5-ounce) box corn bread or muffin mix (recommended: Jiffy)

1/4 cup cornmeal

1/4 cup frozen chopped onions, thawed and drained

1 egg

1/2 cup sweet potato puree

1/4 cup cooked crumbled bacon (about 4 strips)

Directions

  1. For the dip: Combine the sour cream, honey mustard and lemon juice in a bowl and mix until well blended.
  2. For the hushpuppies: Fill a medium heavy-bottomed pot with enough oil to come 1/3 of the way up the sides. Place over medium heat.
  3. In a large bowl, mix together the corn bread mix, cornmeal, onions, eggs, sweet potato puree and bacon until well combined. When the oil reaches 350 degrees F, carefully drop the batter by the heaping tablespoonful into the oil using 2 spoons or a small ice cream scoop. Fry in batches until golden brown and cooked through, 3 to 4 minutes. Remove from the oil and drain on a tray lined with paper towels. Serve immediately with creamy honey mustard dip on the side.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Sweet Potato Casserole

Sweet Potato Casserole

Calley's Sweet Potato Pie

Sweet Potato Pie

Sweet Potato and Kale Spanish Frittata

Sweet Potato Salad with Bacon

Grilled Salsify, Corn and Bacon Hush Puppy with Salsify Honey Butter Dipping Sauce

Sweet Potato Salad with Warm Bacon Dressing