Sweet Potato Fritters with Smoky Pinto Beans

Bland This recipe was so bland and dry. It was a waste of time to make :( Pros: none

Too much prep This recipe was exhausting! Pre bake the sweet potato, then saute veggies, then mix in a bowl, then saute again and then bake? Too much effort for me. Though the dish was fine (a little bland), I wont be making it again. Pros: Tasty, healthy Cons: Too much time

lacks flavor Cooking the sweet potatoes, then pan sauteing the fritters and finishing them in the oven was fairly time consuming. The corn meal takes a lot of the moisture out of the fritters and they are very bland. Pros: vegetarian & healthy Cons: bland, time consuming

Hearty and delicious Definitely will add some more seasoning to the fritter batter next time but this was a great dish. I used bell peppers since I didn't have any poblano on hand but next time I'll probably use both kinds of peppers. I also used black beans instead of pinto and added some sliced chicken sausage to the beans. I served this for breakfast and it was such a hearty and delicious meal without weighing me down. Pros: sweet potatoes! Cons: the fritters were a little bland

Hearty and delicious Definitely will add some more seasoning to the fritter batter next time but this was a great dish. I used bell peppers since I didn't have any poblano on hand but next time I'll probably use both kinds of peppers. I also used black beans instead of pinto and added some sliced chicken sausage to the beans. I served this for breakfast and it was such a hearty and delicious meal without weighing me down. Pros: sweet potatoes! Cons: the fritters were a little bland

Picture perfect! My husband and I both loved this recipe! They came out beautiful too! We used serrano chiles and black beans instead, and garnished with quesa fresca. The texture of the fritters was perfect, just wish I was a little more heavy handed with the spices. Definitely will make again! Pros: Simple ingredients, Easy to Prepare, Delicious! Cons: Could use some more spice!

Looking forward to making and tweaking! These are on my agenda for this week and, based on the reviews, I already have my tweaks in mind. 1) toasted ground cumin and fresh cilantro in the fritters. Roast the poblano first. 2) My favorite eating well recipe is the chipotle cheddar chard and it is AWESOME with anything sweet potato. IT would not only be a great side but would work as a sauce for those who thought it was fry. (personally, I find all fritters dry. It's the nature of a fritter to me) These also look like they could be made Indian with a curry and chutney and served with lentils or garbanzos. I can already tell these will be in regular rotation in many disguises!

My Husband says the best vegetarian recipe he's had These turned out great. I had none of the problems that others had. I did use roasted and peeled Hatch Chiles instead of the poblano peppers. And I did put a teaspoon of chipotle powder in. I served them with Date Sauce (it actually is called Date Chutney and can be found at an Indian store). My husband thought these were fantastic and said this is his new favorite vegetarian meal

My Husband says the best vegetarian recipe he's hadThese turned out great. I had none of the problems that others had. I did use roasted and peeled Hatch Chiles instead of the poblano peppers. And I did put a teaspoon of chipotle powder in. I served them with Date Sauce (it actually is called Date Chutney and can be found at an Indian store). My husband thought these were fantastic and said this is his new favorite vegetarian meal

Flavorful, wholesome mealWe loved them! I'm not sure how anything made with sweet potatoes could lack flavor, as a few other reviewers noted. I did take into consideration the number of reviews that said they were dry, so I added a bit of shredded smoked cheddar cheese (about 1/3 c) to the fritter batter. They were a bit clumsy to handle and cook, but once they started crisping on the outside, they were easier to handle. I used black beans instead of pinto, only because that's what I had, and I loved them and thought that they balanced out the sweetness of the fritters very well. I'm already looking forward to leftovers tomorrow at lunch!

Flavorful, wholesome meal We loved them! I'm not sure how anything made with sweet potatoes could lack flavor, as a few other reviewers noted. I did take into consideration the number of reviews that said they were dry, so I added a bit of shredded smoked cheddar cheese (about 1/3 c) to the fritter batter. They were a bit clumsy to handle and cook, but once they started crisping on the outside, they were easier to handle. I used black beans instead of pinto, only because that's what I had, and I loved them and thought that they balanced out the sweetness of the fritters very well. I'm already looking forward to leftovers tomorrow at lunch!

A complete vegetarian proteinFor 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.

A complete vegetarian protein 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.

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.

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.