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.

READER'S COMMENT:

"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...

Sweet Potato Fritters with Smoky Pinto Beans Recipe

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29 Reviews for Sweet Potato Fritters with Smoky Pinto Beans

04/03/2011

chefliz

Recommends this recipe

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

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03/31/2011

kristen.m.parkhill

Recommends this recipe

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!

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01/12/2011

lsovertonharris

Recommends this recipe

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.

Comments (1)

9 comments

deb08012 wrote 2 years 2 weeks ago

The study of food combining for complete protein has been debunked. Even by the person who published it back in the day.
The combo of beans and sweet potatoes are just yummy. Can't get more simple than that.
I would round this out with Eating Well's Chipotle Cheddar Chard.

11/12/2010

Anonymous

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. :-)

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11/02/2010

bhess26

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.

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