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. Source: EatingWell Magazine, September/October 2010

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F. Coat a baking sheet with cooking spray.

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  • 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 425F 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.

Tips

Note: Look for smoked paprika in large supermarkets with other spices and at tienda.com.

Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition Facts

380 calories; 13.6 g total fat; 1.5 g saturated fat; 47 mg cholesterol; 746 mg sodium. 774 mg potassium; 56.3 g carbohydrates; 9.6 g fiber; 8 g sugar; 10.4 g protein; 13950 IU vitamin a iu; 64 mg vitamin c; 98 mcg folate; 103 mg calcium; 3 mg iron; 83 mg magnesium;

Reviews (32)

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32 Ratings
  • 5 star values: 1
  • 4 star values: 24
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 1
Rating: 3 stars
04/05/2015
Good basic recipe The beans were good. Next time I make the sweet potato fritters I will omit the flour it makes them too heavy. Also I will add a touch of ground red pepper and a drizzle of buckwheat honey. I combined smoked paprika with Badia Holy Smokes dry rub. Pretty good! Read More
Rating: 3 stars
01/12/2015
Interesting combo but needs some tweeking There is too much cornmeal/flour in the recipe which makes them heavy. It's going to depend on the moisture in the potato. Next time I would mix the potato flavorings egg and water together and then decide how much meal/flour and baking powder it needs. It should be a loose moist mixture. And I would forget the baking in the oven. Pros: Interesting combo of flavors Cons: dry heavy fritters Read More
Rating: 4 stars
08/05/2013
Delicious even with shortcuts I thought this was a great recipe for a meatless Monday. Our oven was broken so I microwaved the sweet potato for 5 mins and then just cooked them longer on the griddle at the end instead of putting them back in the oven. I was making another recipe that included chipotle peppers so I threw some of them in as well (about 1 tsp chopped). I wonder if some people who think that this is flavorless are using plain paprika instead of smoked paprika? Two totally different flavor profiles. Between the bit of chipotle that I added and the smoked paprika these had a really nice smoky flavor. Will make again. Pros: Flavor easy to make accessible/available ingredients Cons: None Read More
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Rating: 4 stars
01/07/2013
Just ok... I really wanted to like the fritters but they were lacking a lot of flavor. The beans were pretty good though. Read More
Rating: 4 stars
07/25/2012
Awesome vegetarian recipe! Using sweet potato this recipe didn't turn out as sweet as I expected it to be. Maybe I didn't pick out a very sweet one but next time I will add some sugar to it. I also used half the amount of peppers and added corn in it and it came out awesome! Great recipe! Pros: Healthy tasty cheap Read More
Rating: 4 stars
06/04/2012
Kicked up brown beans and corn bread We roasted the peppers on a grill before we used them in this recipe. I was so surprised at the subtle flavors of the peppers paprika and sweet potato. Really nice recipe and I will definetly make it again......but will use homemade beans and not the canned. LOVED THIS ONE! Pros: Nice flavors Read More
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Rating: 4 stars
03/08/2012
Great if you make some changes These were great but I took others' advice. I added one diced jalapeno to the pepper/onion mix. I also dumped a whole bunch of spices into the potato mixture. I used probably 2 tsp Cajun seasonings and 1/4 tsp cayenne pepper. It had just a tiny kick to it--enough to make it delicious. If you like spicy food you can easily up the cayenne or sub a hotter pepper for the jalapeno. I also added more salt. The best thing to do is make the potato mixture without the egg add spices taste then add the egg when you're satisfied with the spice mixture. Overall the recipe was filling and tasty. We ate it two nights in a row. Read More
Rating: 2 stars
03/08/2012
Decent recipe but lacks real flavor The fritters were pretty bland. They were okay for a first try but not sure that I will be making these again. Like someone else said the beans were good though will be making those again. Read More
Rating: 2 stars
03/01/2012
Unfortunately not impressed Based on others comments bout lack of flavor I added a little cinnamon and nutmeg....still didn't help! I will make the beans again but not the fritters Pros: Beans taste great Cons: Fritters have no flavor Read More
Rating: 4 stars
02/09/2012
So yummy! I'm not sure how these could lack flavor. I did go a bit heavier with the salt as I usually do and I think my sweet potato may have been larger than a pound but otherwise I followed the recipe exactly. My fritters were moist and delicious on the inside and the beans were spicy and smoky. Perhaps my store just had particularly spicy poblanos? My family loved them although the beans were a bit spicy for my toddler. I'd eat these a couple times a month definitely. Read More
Rating: 4 stars
01/31/2012
Definitely needs more spices I should have read the reviews before making this o I could have added more spices. I liked it as is once I added some salsa to eat with the fritters. The beans were fantastic though! Pros: Healthy interesting beans were awesome! Cons: Bland Read More
Rating: 1 stars
01/17/2012
Bland This recipe was so bland and dry. It was a waste of time to make:( Pros: none Read More
Rating: 4 stars
10/30/2011
Loved the fritters. Had only one problem when making them. Using a measuring cup to measure out the potatoe mixture and forming the mixture into eight 3-inch oval fritters had both hands very stickey with the mixture. Next time I will add a small amount of oil to the palms of both hands. I did change the flour to whole wheat pastry flour which I think gave the firtters a pasty taste. But I will make it again BJS Read More
Rating: 4 stars
10/30/2011
Found the cakes and beans very dry and not flavorful. Also thought the beans and fritters together an odd mix. Read More
Rating: 4 stars
10/30/2011
I dont' particularly like sweet potatoes so I used a jewel yam. I was also so impressed with the article in the same issue about Santa Fe peppers that when I saw a Hatch pepper at my local market I used that instead. Surprisingly my very picky husband who usually does not like things like this at all liked it very much. The lime wedge didn't do much for us - we agree it needs some sort of sweet sauce. I have a spicy apricot jam that I may use some of for next time. I ended up with about 8 of these guys and so froze half of them for future use. I just defrosted one for lunch - super easy great for food on the go. Read More
Rating: 4 stars
10/29/2011
I like the fritters better with yogurt or sour cream since they were pretty dry. And I don't understand why there are two dishes in one recipe (the beans)... it's just too much starch/carbs... these fritters with sauteed kale is perfect no beans are needed. Read More
Rating: 4 stars
10/29/2011
The fritters were good but somewhat lacking. My husband said "They had no personality." I would try a pepper with a bit of a kick (poblanos are mild) or maybe adding more paprika. Also the fritters would be better with some sort of yogurt or sour cream sauce maybe with a bit of lime. As they are now they seem more like a breakfast food...not punchy enough for a lunch or dinner. Read More
Rating: 4 stars
10/29/2011
extremely dry. won't be making these again... Read More
Rating: 4 stars
10/29/2011
Sadly I found the raw mixture to be better than the finished product! I definately agree that these come out too dry. Next time I will try adding less flour and cornmeal as well as increasing the heat during pan searing so that they don't cook as long in the oil and instead just creat a nice crispy shell. Perhaps that will help. If they weren't so dry it would be a fabulous recipe! As others pointed out I don't quite get the inclusion of the pinto beans. The falvours don't mix well together and seem a bit disjointed. Although I enjoyed the beans. I will make both of these again seperately and with modifications on the fritters. Read More
Rating: 4 stars
10/29/2011
I thought these were great. They taste much more cake-y and less potato-y than I thought they would. Mine made 10 instead of 8 when I measured the potato mixture out in 1/4 cups. I did make two modifications...I used about a tablespoon of frozen chipotle pepper in adobo sauce in the beans and veggie mix and I used a red pepper instead of green. I found the cakes to be perfectly spicy and flavorful without being overly spicy. I ate these with sour cream and skipped the lime. I would make these again. Read More
Rating: 4 stars
10/29/2011
Too damned much trouble. I'd rather have a cheeseburger! Read More
Rating: 4 stars
10/29/2011
These were a little dry. I wish I had some kind of sauce or sour cream to go with them. But I did think that they had a good flavor. I added some chipotle pepper and chili powder to make them a bit more spicy. I loved the pinto bean mixture and thought that it complimented the fritters very well. Read More
Rating: 4 stars
10/29/2011
I loved the method the ingredients and the fact that it's meat-free... but where was the flavor? I followed the recipe exactly and the cornmeal made the fritters really chewy. The poblano was kind of bitter and the smoked paprika didn't seem to add much. I doused it in lime which helped but it needed to be more tender and maybe the addition of sour cream would have helped. Too bad. It looked perfect however. Just like the picture.:-) Read More
Rating: 4 stars
10/29/2011
A complete vegetarian protein For those questioning the combination of pinto beans and sweet potato fritters they are paired because complete meatless proteins require a grain (wheat rice corn etc) and a legume (beans or nuts). I made this recipe as described except that I left in some of the poblano ribs and seeds to add heat to the dish and added some chives to the fritter dough. I thought this was very good although it could easily be improved by some good pepperjack cheese or sour cream as garnish. The flavor combination is unusual but they seemed to complement each other for me. I didn't have any problems with the fritters being chewy perhaps because I used stone-ground cornmeal which is finer than some other varieties. Read More
Rating: 4 stars
10/29/2011
Flavorful wholesome meal We loved them! I'm not sure how anything made with sweet potatoes could lack flavor as a few other reviewers noted. I did take into consideration the number of reviews that said they were dry so I added a bit of shredded smoked cheddar cheese (about 1/3 c) to the fritter batter. They were a bit clumsy to handle and cook but once they started crisping on the outside they were easier to handle. I used black beans instead of pinto only because that's what I had and I loved them and thought that they balanced out the sweetness of the fritters very well. I'm already looking forward to leftovers tomorrow at lunch! Read More
Rating: 5 stars
10/29/2011
My Husband says the best vegetarian recipe he's had These turned out great. I had none of the problems that others had. I did use roasted and peeled Hatch Chiles instead of the poblano peppers. And I did put a teaspoon of chipotle powder in. I served them with Date Sauce (it actually is called Date Chutney and can be found at an Indian store). My husband thought these were fantastic and said this is his new favorite vegetarian meal Read More
Rating: 4 stars
10/29/2011
Looking forward to making and tweaking! These are on my agenda for this week and based on the reviews I already have my tweaks in mind. 1) toasted ground cumin and fresh cilantro in the fritters. Roast the poblano first. 2) My favorite eating well recipe is the chipotle cheddar chard and it is AWESOME with anything sweet potato. IT would not only be a great side but would work as a sauce for those who thought it was fry. (personally I find all fritters dry. It's the nature of a fritter to me) These also look like they could be made Indian with a curry and chutney and served with lentils or garbanzos. I can already tell these will be in regular rotation in many disguises! Read More
Rating: 4 stars
10/29/2011
Picture perfect! My husband and I both loved this recipe! They came out beautiful too! We used serrano chiles and black beans instead and garnished with quesa fresca. The texture of the fritters was perfect just wish I was a little more heavy handed with the spices. Definitely will make again! Pros: Simple ingredients Easy to Prepare Delicious! Cons: Could use some more spice! Read More
Rating: 4 stars
10/29/2011
Hearty and delicious Definitely will add some more seasoning to the fritter batter next time but this was a great dish. I used bell peppers since I didn't have any poblano on hand but next time I'll probably use both kinds of peppers. I also used black beans instead of pinto and added some sliced chicken sausage to the beans. I served this for breakfast and it was such a hearty and delicious meal without weighing me down. Pros: sweet potatoes! Cons: the fritters were a little bland Read More
Rating: 4 stars
10/29/2011
A big hit! I read over other comments and made sure I tasted for seasoning as I went adding fresh garlic extra paprika fresh cilantro and some steamed fresh spinach for moisture. Used red bell peppers. Added a dollop of salsa to the beans and made a salsa fresca on the side. Everyone loved this dish! Pros: Nutritious and Tasty Cons: needed some tweaks Read More
Rating: 2 stars
10/29/2011
lacks flavor Cooking the sweet potatoes then pan sauteing the fritters and finishing them in the oven was fairly time consuming. The corn meal takes a lot of the moisture out of the fritters and they are very bland. Pros: vegetarian & healthy Cons: bland time consuming Read More
Rating: 2 stars
10/29/2011
Too much prep This recipe was exhausting! Pre bake the sweet potato then saute veggies then mix in a bowl then saute again and then bake? Too much effort for me. Though the dish was fine (a little bland) I wont be making it again. Pros: Tasty healthy Cons: Too much time Read More