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!
Sweet Potato Fritters with Smoky Pinto Beans
From EatingWell: September/October 2010
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.
32 Reviews for Sweet Potato Fritters with Smoky Pinto Beans
This recipe was so bland and dry. It was a waste of time to make :(
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.
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.
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!