Sweet Potato Fritters with Smoky Pinto Beans


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.

Cook Time:
35 mins
Additional Time:
10 mins
Total Time:
45 mins
4 servings, 2 fritters & 1/2 cup beans each


  • 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

  • ¾ teaspoon salt, divided

  • ¾ cup fine yellow cornmeal

  • ¼ cup all-purpose flour

  • ¾ teaspoon baking powder

  • 1 large egg, lightly beaten

  • ¼ cup water

  • 4 lime wedges for garnish


  1. Preheat oven to 425 degrees 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 425F 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.


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 (per serving)

380 Calories
14g Fat
56g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 380
% Daily Value *
Total Carbohydrate 56g 20%
Dietary Fiber 10g 34%
Total Sugars 8g
Protein 10g 21%
Total Fat 14g 17%
Saturated Fat 2g 8%
Cholesterol 47mg 16%
Vitamin A 13950IU 279%
Vitamin C 64mg 71%
Folate 98mcg 24%
Sodium 746mg 32%
Calcium 103mg 8%
Iron 3mg 19%
Magnesium 83mg 20%
Potassium 774mg 16%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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