Sweet Potato Fritter

Sweet Potato Fritter

Therese
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Ingredients
  

  • 1 lb sweet potato
  • 3 Tbsp of olive oil divided
  • 1 medium onion chopped
  • 2 large poblano peppers
  • 15 oz of pinto beans
  • 1 1/4 tsp smoked paprika
  • 3/4 tsp salt divided
  • 3/4 cup fine yellow cornmeal
  • 1/4 cup all-purpose flour
  • 3/4 tsp baking powder
  • 1 large NatureFresh egg
  • 1/4 cup water
  • 4 lime wedges garnish

Instructions
 

  • Preheat oven to 425 degrees
  • Coat baking sheet with olive oil
  • Prick sweet potato in a few places.
  • Microwave on High until just cooked through (roughly 8 minutes)
  • Heat 1 Tbsp olive oil over medium heat in large saucepan
  • Add onion and peppers and cook until softened.
  • Set aside 1/2 cup of mixture.
  • Add beans, 1/2 tsp paprika and 1/4 tsp salt to the pan.  Cook and Stir until heated through
  • Cover and set aside
  • Mix cornmeal, flour, baking powder and remaining 3/4 tsp of paprika and 1/2 tsp salt in a medium bowl. 
  • Peel sweet potato and mash in large bowl.
  • Stir in reserved onion/pepper mixture, egg and water.
  • Add the cornmeal and stir until just combined
  • Form sweet potato mixture into 3 inch oval fritters.  Heat 1 Tbsp oil in large nonstick skillet over medium heat.
  • Cook fritters until golden brown (1-2 minutes)
  • Bake fritters until puffed and firm to touch (8-10 minutes)
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