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Sweet Potato Fritters with Smoky Pinto Beans

September/October 2010

Your rating: None Average: 3.4 (180 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.



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

32 Reviews for Sweet Potato Fritters with Smoky Pinto Beans

10/21/2010
Anonymous

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.

Comments
10/17/2010
Anonymous

extremely dry. won't be making these again...

Comments
10/09/2010
Anonymous

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.

Comments
09/13/2010
Anonymous

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.

Comments
09/02/2010
Anonymous

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.

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