The truffle

truff kitchen

Cook Time

15 minutes

Prep Time

30 minutes





1 cup TRUFF Spicy Mayonnaise

1 tablespoon apple cider vinegar

1 tablespoon prepared horseradish

2 teaspoons whole grain mustard

2 teaspoons brown sugar

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

Sweet Potato Hush Puppies:

4 cups vegetable or canola oil

1 1/2 cups sweet potatoes, peeled, cooked, and mashed

1/4 cup whole milk

1 egg

1 tablespoon brown sugar

1 cup cornmeal

1/2 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

2 tablespoons scallions, chopped

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Sweet Potato Hush Puppies

Hush puppies are a southern side dish staple and are perfect for dunking in our savory TRUFF BBQ. The sauce uses TRUFF Spicy Mayonnaise as a base and is perfectly blended with vinegar, horseradish, and mustard for a tangy punch. Enjoy these bite-sized taters for breakfast, lunch, or dinner!


  1. Place TRUFF Spicy Mayonnaise, vinegar, horseradish, mustard, brown sugar, garlic powder, and onion powder in a medium bowl and whisk to combine. 
  2. Season the sauce to taste with salt and pepper and refrigerate until ready to serve. 
  3. Heat oil in a large dutch oven, high-sided skillet, or deep fryer over medium-high heat. 
  4. Place mashed sweet potatoes, milk, egg, and brown sugar in a large bowl and whisk to combine. 
  5. Add cornmeal, flour, baking powder, baking soda, and salt to the bowl and stir to combine the batter. 
  6. Once the oil is heated to 350°F, portion the hush puppy batter using a small ice cream scoop. Carefully add the batter to the oil. 
  7. Fry the hush puppies for about 2-3 minutes, turning them occasionally until browned.
  8. Using a slotted spoon, remove the hush puppies from the oil and set them aside to drain on a wire rack or paper towel. 
  9. Top the hush puppies with chopped scallions and serve with the TRUFF BBQ sauce.


© 2022 TRUFF


© 2022 TRUFF

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© 2022 TRUFF