The beans were good. Next time I make the sweet potato fritters I will omit the flour, it makes them too heavy. Also I will add a touch of ground red pepper and a drizzle of buckwheat honey. I combined smoked paprika with Badia Holy Smokes dry rub. Pretty good!
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
There is too much cornmeal/flour in the recipe which makes them heavy. It's going to depend on the moisture in the potato. Next time I would mix the potato, flavorings, egg and water together and then decide how much meal/flour and baking powder it needs. It should be a loose moist mixture. And I would forget the baking in the oven.
I thought this was a great recipe for a "meatless Monday." Our oven was broken so I microwaved the sweet potato for 5 mins and then just cooked them longer on the griddle at the end instead of putting them back in the oven. I was making another recipe that included chipotle peppers, so I threw some of them in as well (about 1 tsp chopped). I wonder if some people who think that this is flavorless are using plain paprika instead of smoked paprika? Two totally different flavor profiles. Between the bit of chipotle that I added and the smoked paprika, these had a really nice, smoky flavor. Will make again.
I really wanted to like the fritters but they were lacking a lot of flavor. The beans were pretty good though.
Using sweet potato, this recipe didn't turn out as sweet as I expected it to be. Maybe I didn't pick out a very sweet one, but next time I will add some sugar to it. I also used half the amount of peppers and added corn in it and it came out awesome! Great recipe!