Sweet Potato Fritters With Smoky Pinto Beans

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 large sweet potato (about 1 pound)
• 3 tablespoons canola oil, divided
• 1 onion, chopped
• 2 poblano peppers, chopped (or small green bell peppers)
• 1 (15 ounce) can pinto beans, rinsed
• 1 1/4 teaspoons smoked paprika, divided
• 3/4 teaspoon salt, divided
• 3/4 cup 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 (to garnish)

Recipe

• 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.