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Rating: 3.63 stars
32 Ratings
  • 5 star values: 1
  • 4 star values: 24
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 1

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2010

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Recipe Summary

total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F. Coat a baking sheet with cooking spray.

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  • 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 425F 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

Note: Look for smoked paprika in large supermarkets with other spices and at tienda.com.

Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition Facts

380 calories; protein 10.4g; carbohydrates 56.3g; dietary fiber 9.6g; sugars 7.5g; fat 13.6g; saturated fat 1.5g; cholesterol 46.5mg; vitamin a iu 13950.1IU; vitamin c 64.1mg; folate 97.9mcg; calcium 103.2mg; iron 3.4mg; magnesium 82.6mg; potassium 773.8mg; sodium 746.1mg; thiamin 0.4mg.
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Reviews (10)

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32 Ratings
  • 5 star values: 1
  • 4 star values: 24
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 1
Rating: 4 stars
02/09/2012
So yummy! I'm not sure how these could lack flavor. I did go a bit heavier with the salt as I usually do and I think my sweet potato may have been larger than a pound but otherwise I followed the recipe exactly. My fritters were moist and delicious on the inside and the beans were spicy and smoky. Perhaps my store just had particularly spicy poblanos? My family loved them although the beans were a bit spicy for my toddler. I'd eat these a couple times a month definitely. Read More
Rating: 2 stars
03/08/2012
Decent recipe but lacks real flavor The fritters were pretty bland. They were okay for a first try but not sure that I will be making these again. Like someone else said the beans were good though will be making those again. Read More
Rating: 4 stars
10/30/2011
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. Read More
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Rating: 4 stars
10/30/2011
Loved the fritters. Had only one problem when making them. Using a measuring cup to measure out the potatoe mixture and forming the mixture into eight 3-inch oval fritters had both hands very stickey with the mixture. Next time I will add a small amount of oil to the palms of both hands. I did change the flour to whole wheat pastry flour which I think gave the firtters a pasty taste. But I will make it again BJS Read More
Rating: 4 stars
10/29/2011
I thought these were great. They taste much more cake-y and less potato-y than I thought they would. Mine made 10 instead of 8 when I measured the potato mixture out in 1/4 cups. I did make two modifications...I used about a tablespoon of frozen chipotle pepper in adobo sauce in the beans and veggie mix and I used a red pepper instead of green. I found the cakes to be perfectly spicy and flavorful without being overly spicy. I ate these with sour cream and skipped the lime. I would make these again. Read More
Rating: 4 stars
10/29/2011
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. Read More
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Rating: 4 stars
10/29/2011
extremely dry. won't be making these again... Read More
Rating: 4 stars
10/29/2011
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't seem to add much. I doused it in lime which helped but it needed to be more tender and maybe the addition of sour cream would have helped. Too bad. It looked perfect however. Just like the picture.:-) Read More
Rating: 4 stars
06/04/2012
Kicked up brown beans and corn bread We roasted the peppers on a grill before we used them in this recipe. I was so surprised at the subtle flavors of the peppers paprika and sweet potato. Really nice recipe and I will definetly make it again......but will use homemade beans and not the canned. LOVED THIS ONE! Pros: Nice flavors Read More