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)