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)