Ingredients
Scale
- 2 medium sweet potatoes, peeled and chopped
- 1 cup cornmeal, medium-ground
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon cayenne pepper
- 1/2 cup low-sodium vegetable broth
- 3 green onions, chopped
- agar-agar powder, for binding (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Peel about two medium sweet potatoes and chop them into cubes.
- Boil in salted water until fork-tender, about 15 minutes.
- Drain and let them cool slightly before mashing with a fork until smooth but not too paste-like.
- In a large bowl, whisk together one cup of cornmeal, half a cup of all-purpose flour, one tablespoon of baking powder, and half a teaspoon of cayenne pepper.
- Add the mashed sweet potatoes to the dry mixture along with half a cup of vegetable broth and three chopped green onions.
- Mix gently until just combined.
- Using an ice cream scoop or spoon, form small balls (about two tablespoons) and place them on the prepared baking sheet.
- Bake in the preheated oven for 20–25 minutes or until they’re golden brown on top.
- Garnish with additional chopped green onions if desired and serve warm.
Notes
Store leftover hushpuppies in airtight container.
Reheat in oven for crispiness.
Serve with spicy dipping sauce.
Use fresh herbs for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Fry
Nutrition
- Calories: 250 kcal
- Sugar: 8g
- Sodium: 300mg
- Fat: 10g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 25mg