Sweet Potato Fritters with Smoky Pinto Beans

First off, thank you so much for all the kind words about my new job. I am really excited about the opportunity and really like the office so far. (I worked all day Saturday and a couple hours there today.)

Second, Happy Valentine’s Day! Husband and I don’t really exchange gifts or anything on V-day but we do make a nice dinner and split a bottle of bubbly. Any excuse for champagne, right?

And third, these fritters.

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They are really good. The beans? Meh, they are ok. But the fritters? Yum. I could easily stuff myself on these to an obscene amount.

I found the recipe on Eating Well which is definitely my go-to choice for vegetarian meals. Some of the commenters said they were a little bland so I doctored up the beans a little bit.

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Sweet Potato Fritters with Smoky Pinto Beans

Ingredients
  • 1 large sweet potato (about 1 pound)
  • 3 tablespoons canola oil, divided
  • 1 medium onion, chopped
  • 1 large bell peppers, chopped
  • 1 28-ounce can pinto beans, rinsed
  • 1 1/4 teaspoon paprika, divided
  • 1/2 tsp liquid smoke, divided
  • 1/2 lime, juiced
  • 2 cups frozen chopped spinach
  • 3/4 teaspoon salt, divided
  • 3/4 cup fine yellow cornmeal (I actually used gluten-free breadcrumbs which were corn based)
  • 1/4 cup flour (I used spelt)
  • 3/4 teaspoon baking powder
  • 1 large egg, lightly beaten
  • 1/4 cup water
  • 2 Tbls plain Greek yogurt
  • 1 green onion, sliced for garnish
Preparation
  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, spinach, 1/2 teaspoon paprika, 1/4 tsp liquid smoke, 1/4 teaspoon salt and lime juice to the pan. Cook, stirring occasionally, until heated through, about 8 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, 1/4 tsp liquid smoke, 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 garnish with greek yogurt or sour cream and green onion.

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3 Responses

  1. Wow, the fritters look great. I love to find new ways to cook with sweet potatoes so I’ll have to try these soon.

  2. I love sweet potatoes and pinto beans. This looks delicious!

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