Cookbook author shares grain-free Sweet Potato Hush Puppies recipe


Traditional hush puppies are made with cornmeal, but Erika Schlick, health coach, blogger and author of the cookbook Wandering Palate made these grain-free by using cassava flour and her secret ingredient – sweet potatoes! You won’t miss the corn in these paleo Southern hush puppies.

Grain Free Sweet Potato Hush Puppies

Servings: 4
Prep Time: 20 minutes
Cook Time: 15 minutes

The Trail to Health


3-4 large sweet potatoes, peeled and quartered 
1 pack (8 ounces) of bacon, cooked (Order grass-fed meat from Butcher Box (discount varies) or US Wellness Meats (15% off first 2 orders) with code TRAILTOHEALTH)
1 tablespoon butter or coconut oil 
1 cup  of white mushrooms, chopped into 1/2-inch pieces
1 teaspoon garlic powder 
1 teaspoon onion powder 
2 tablespoons fresh chives, chopped
1 teaspoon sea salt
½  cup (70 g) Otto’s cassava flour 
1 large egg, beaten 
24 ounces coconut oil for deep frying 

The Trail to Health


1. In a large pot, over high heat bring water to a boil. Place the peeled sweet potatoes in the pot and boil until soft, about 30-40 minutes. 

2. In a skillet over medium heat, cook the bacon until crispy. Remove and let it drain on a paper towel covered plate. Once cooled crumble or chop into bite-size pieces 

3. In another skillet over medium heat, melt the butter or coconut oil and sauté the chopped mushrooms until soft (about 5-6 minutes). 

4. Once the sweet potatoes are done cooking (and fork-tender), strain them and mash them in the pot while warm. You can use an immersion blender to get them smooth.  Set aside 1 pound (about 2.5 cups) of the mash for the recipe. If you have any extra mashed sweet potatoes, you can let them cool and store them in an airtight container in the refrigerator.

5. In a large bowl with the reserved mashed sweet potatoes, add garlic, onion, salt and chives and stir to combine. 

6. Stir in the chopped bacon and sauteed mushrooms. 

7. Stir in the egg and cassava flour.

8. Use your hands to fully combine the mixture and start to form into ball shapes (about 1 to 1 1/2 inches in diameter – about golf ball size!)

9. Set aside on a plate and heat the oil in a stovetop deep fryer over medium heat until the oil reaches a temperature of 350-375 degrees Fahrenheit.

10. Once the oil is hot place a few hush puppies in the fryer oil and fry until golden brown (about 4-5 minutes).

11. Remove hush puppies with a slotted spoon, and let them rest on a paper towel covered dish to remove excess oil.

12. Serve with Tartar Sauce, bbq sauce or ketchup (Use code TRAILTOHEALTH for 10% off Primal Kitchen clean and certified Gluten Free condiments)

Wandering Palate has several healthy recipes to make while
you have some extra time at home and are looking for simple and healthy meals
to prepare.

Wandering Palate has a collection of 28 days of travel inspired healthy Paleo meals that help keep her in remission from Lyme disease and multiple autoimmune conditions. The book is a collection of recipes that helped her heal and now she is joining us from her home in Los Angeles to show us how we should be cooking to stay safe and healthy at home.

Wandering Palate is currently shipping and available on her website and Amazon:

You can follow Erika on her blog and Instagram.