2 1/2 lbs. Bruce's® Sweet Potato Pancake Mix 8 oz. onion (finely chopped) 8 oz. red peppers (finely chopped) 8 oz. green peppers (finely chopped) 1 1/2 Tbsp. white pepper 1 - 1 1/2 lbs. Crawfish (roughly chopped)

1 Tbsp. all spice 1 1/2 cups water (or as needed) 1 tsp. thyme 1 tsp. ground sage 1 oz. olive oil

Dipping Sauce: 16 oz. orange marmalade 9 oz. Creole mustard 4 oz. honey Prepare Bruce's® Sweet Potato Pancake Mix with water and spices. Set aside. Sauté the onions, green and red peppers in the olive oil until translucent. Toss in crawfish. Continue to sauté for about 1 minute. Fold the vegetable mixture (with all juices) into the pancake mix. Mixture should be thick. Using ice cream scoop, dip a spoonful at a time of the mixture into and drop into deep fryer set at 400°. Halfway before done, pull beignet out of the grease and poke holes with a toothpick. Drop beignet back into grease and fry until deep brown. Mix dipping sauce ingredients until desired taste. Make 72 1-ounce beignets.

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