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.
- 1 large sweet potato (about 1 pound)
- 3 tablespoons canola oil, divided
- 1 medium onion, chopped
- 2 large poblano peppers or small green bell peppers, chopped
- 1 15-ounce can pinto beans, rinsed
- 1 1/4 teaspoon smoked paprika (see Note), divided
- 3/4 teaspoon salt, divided
- 3/4 cup fine yellow cornmeal
- 1/4 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1 large egg, lightly beaten
- 1/4 cup water
- 4 lime wedges for garnish
- Preheat oven to 425°F. Coat a baking sheet with cooking spray.
- Prick sweet potato in several places with a fork. Microwave on High until just cooked through, 7 to 10 minutes. (Alternatively, place in a baking dish and bake at 425ºF until tender all the way to the center, about 1 hour.) Set aside to cool.
- Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and peppers and cook, stirring occasionally, until softened, 4 to 6 minutes. Set aside 1/2 cup of the mixture. Add beans, 1/2 teaspoon paprika and 1/4 teaspoon salt to the pan. Cook, stirring occasionally, until heated through, about 2 minutes. Cover and set aside.
- Whisk cornmeal, flour, baking powder, the remaining 3/4 teaspoon paprika and 1/2 teaspoon salt in a medium bowl. Peel the sweet potato and mash in a large bowl with a fork. Stir in the reserved onion-pepper mixture, egg and water. Add the cornmeal mixture and stir until just combined.
- Form the sweet potato mixture into eight 3-inch oval fritters, using a generous 1/4 cup for each. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook 4 fritters until golden brown, 1 to 2 minutes per side. Transfer to the prepared baking sheet. Repeat with the remaining fritters and oil.
- Bake the fritters until puffed and firm to the touch, 8 to 10 minutes. Serve the fritters with the reserved bean mixture and lime wedges, if desired.
Tips & Notes
- Note: Look for smoked paprika in large supermarkets with other spices and at tienda.com.
Per serving: 380 calories; 14 g fat (1 g sat, 7 g mono); 53 mg cholesterol; 57 g carbohydrates; 0 g added sugars; 10 g protein; 10 g fiber; 664 mg sodium; 780 mg potassium.
Nutrition Bonus: Vitamin A (279% daily value), Vitamin C (110% dv), Folate (23% dv), Potassium (22% dv).
Carbohydrate Servings: 3
Exchanges: 3 1/2 starch, 1 vegetable, 1 lean meat, 2 fat
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- Total Time
- 45 minutes or less
- Main Ingredient
- Type of Dish
- Main dish, vegetarian
- Ease of Preparation
- September/October 2010