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Sweet Potato Fritters with Smoky Pinto Beans

Source: © EatingWell Magazine
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Active Time:  35 Minutes
Total Time:  45 Minutes
  4 servings, 2 fritters & 1/2 cup beans each
These easy sweet potato fritters have a crispy crust and a tender middle. The beans are flavored with smoked paprika, but sweet or hot would work well too. To give it a Mexican-inspired twist, use chili powder as the spice instead of the paprika.
RECIPE INGREDIENTS
1   large sweet potato (about 1 pound)
3 tablespoons   canola oil, divided
1   medium onion, chopped
2   large poblano peppers  or small green bell peppers, chopped
1 15-ounce can   pinto beans, rinsed
1 1/4  teaspoons smoked paprika (see Note), divided
3/4 teaspoon   salt, divided
3/4 cup  fine yellow cornmeal
1/4 cup  all-purpose flour
3/4 teaspoon   baking powder
1   large egg, lightly beaten
1/4 cup  water
4   lime wedges  for garnish
Sweet Potato Fritters with Smoky Pinto Beans Recipe at Cooking.com
DIRECTIONS
Preheat oven to 425°F. Coat a baking sheet with cooking spray.


Prick sweet potato in several places with a fork. Microwave on High until just cooked through, 7 to 10 minutes. (Alternatively, place in a baking dish and bake at 425ºF until tender all the way to the center, about 1 hour). Set aside to cool.


Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and peppers and cook, stirring occasionally, until softened, 4 to 6 minutes. Set aside 1/2 cup of the mixture. Add beans, 1/2 teaspoon paprika and 1/4 teaspoon salt to the pan. Cook, stirring occasionally, until heated through, about 2 minutes. Cover and set aside.


Whisk cornmeal, flour, baking powder, the remaining 3/4 teaspoon paprika and 1/2 teaspoon salt in a medium bowl. Peel the sweet potato and mash in a large bowl with a fork. Stir in the reserved onion-pepper mixture, egg and water. Add the cornmeal mixture and stir until just combined.


Form the sweet potato mixture into eight 3-inch oval fritters, using a generous 1/4 cup for each. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook 4 fritters until golden brown, 1 to 2 minutes per side. Transfer to the prepared baking sheet. Repeat with the remaining fritters and oil.


Bake the fritters until puffed and firm to the touch, 8 to 10 minutes. Serve the fritters with the reserved bean mixture and lime wedges, if desired.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 08/01/2010
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   4 servings, 2 fritters & 1/2 cup beans each
Calories: 380
Fat. Total: 14g
Protein: 10g
Carbohydrates, Total: 57g
Fat, Saturated: 1g
Fiber: 10g
Cholesterol: 53mg
Sodium: 664mg
% Cal. from Fat: 33%
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