Sweet Potato Fritters with Smoky Pinto Beans

  • Active Time 35m
  • Total Time 45m

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.

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
  • One 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

directions

Preheat the oven to 425 degrees F. Coat a baking sheet with cooking spray.

Prick the sweet potato in several places with a fork. Microwave on high until just cooked through, 7-10 minutes. (Alternatively, place in a baking dish and bake at 425 degrees F 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 the onion and peppers and cook, stirring occasionally, until softened, 4-6 minutes. Set aside 1/2 cup of the mixture. Add the 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 the 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, 1-2 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, 8-10 minutes. Serve the fritters with the reserved bean mixture and lime wedges, if desired.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 11517

nutrition information per serving

380 calories; 14g total fat; 1g total saturated fat; 53mg cholesterol; 664mg sodium; 57g carbohydrates; 10g fiber; 10g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

Recommended Items for You

Follow Cooking.com

Sign Up for Cooking.com Email

Get an instant coupon for 10% off your next order plus the latest recipes, exculsive offers, and more straight to your inbox.