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Sweet Potato Fritters with Smoky Pinto Beans

September/October 2010

Your rating: None Average: 3.5 (139 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 Recipe

Makes: 4 servings, 2 fritters & 1/2 cup beans each

Active Time:

Total Time:

Ingredients

  • 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

Preparation

  1. Preheat oven to 425°F. Coat a baking sheet with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Nutrition

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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Recipe Categories

Main Ingredient
Beans/Legumes
Preparation/ Technique
Bake
Microwave
Saute
Meal/Course
Dinner

Season
Fall
Winter
Holiday
Halloween
Type of Dish
Main dish, vegetarian
Ethnic/Regional
American
Ease of Preparation
Moderate
Total Time
45 minutes or less
Servings
4
20 minute dinner recipes
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