Sweet Potato Hushpuppies

Traditional hushpuppies are served almost exclusively at outdoor fish fries. They are made by adding seasoned cornflour (a finely ground corn meal—) and chopped onion to the preceding skillet corn bread batter. This variation, however, goes with a variety of foods as a side dish that is more spoon bread than vegetable. You can deep-fry or panfry these.


  • lard for frying
  • ½ cup (about ½ pound) cooked winter squash or sweet potatoes
  • 2 large eggs
  • ¼ cup cornmeal
  • ¼ cup unbleached (all-purpose) flour
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • cayenne pepper and freshly ground black pepper to taste
  • 2 tablespoons ( cup) chopped onion (optional)


Preheat lard to 385° in a deep skillet or Dutch oven. Thoroughly mix the remaining ingredients and drop by the tablespoon into the hot lard. If you’re frying in deep fat, the pups should take only about 2 minutes. In a shallow pan, you may have to cook them a little longer and turn them so that each side is browned evenly. The exterior should be crisp and the inside moist and mousselike.