Sweet Potato and Bacon Hush Puppies

Whenever I go out to eat where hush puppies are served, I can't help but order some. They are so addicting! Unfortunately, they're also usually pretty expensive for what they are. Last time I ordered them at a restaurant, they were $1 each. That was definitely a wakeup call for me since a whole batch can be made up for not much more than that! Here's what you'll need to make about 24 hush puppies:

Photo bypintrest

Ingredients:

Dipping Sauce:

• 1/4 cup sour cream
• 1/3 cup honey mustard
• 1 teaspoon lemon juice

Sweet Potato Hush Puppies:

• Canola or vegetable oil, for frying
• 1 (8.5-ounce) Jiffy corn bread or muffin mix
• 1/4 cup cornmeal
• 1/4 cup chopped sweet onion
• 1 egg
• 1/2 cup sweet potato puree
• 1/4 cup cooked crumbled bacon (about 4 strips)

For the dipping sauce: In a bowl, combine the sour cream, honey mustard, and lemon juice, stirring until smooth and well blended.

For the hushpuppies: Pour enough oil into a medium, heavy-bottomed pot so that it fills about a third of the pot. Heat over medium heat.

In a large mixing bowl, combine the corn bread mix, cornmeal, onions, eggs, sweet potato puree, and bacon until thoroughly mixed. Once the oil reaches 350°F, carefully drop spoonfuls of the batter into the hot oil using two spoons or a small ice cream scoop. Fry in batches for 3 to 4 minutes, or until the hushpuppies are golden brown and fully cooked.

Remove from the oil and drain on a paper towel-lined tray. Serve immediately with the creamy honey mustard dip on the side and enjoy!!