Sweet Potato Hushpuppies

These crispy on-the-outside, soft and moist on-the-inside, spicy sweet potato hushpuppies are also called squash puppies.

Recipe Ingredients:

Lard or vegetable shortening for frying
1/2 cup (about 1/2 pound) cooked winter squash or sweet potatoes
2 large eggs
1/4 cup cornmeal
1/4 cup unbleached all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
Cayenne pepper and freshly ground black pepper, to taste
2 tablespoons chopped onion

Cooking Directions:

1. Preheat lard or shortening to 385°F (195°C) in a deep skillet or Dutch oven.
2. 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 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 mousse like.

Makes 8 pups.