Sweet Potato Fritters with Smoky Pinto Beans

September/October 2010

Your rating: None Average: 3.4 (166 votes)

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.

"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

32 Reviews for Sweet Potato Fritters with Smoky Pinto Beans

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.

sweet potatoes!
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!

Simple ingredients, Easy to Prepare, Delicious!
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!

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

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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