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.
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
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. :-)
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.
Too damned much trouble. I'd rather have a cheeseburger!
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.