Categories: Recipes to Try

Ingredients

• 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
• 3/4 teaspoon salt, divided
• 3/4 cup fine 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 for garnish

Directions

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.

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