I found a version of this recipe in my latest issue of Eating Well, and adjusted it to fit my tastes.
- 1 large sweet potato
- 1 tbs. olive oil
- 1 medium onion, chopped
- 1 small green bell pepper, chopped
- 1 15oz can pinto beans, drained and rinsed
- 1 1/4 tsp. paprika, divided
- 3/4 tsp. salt, divided
- 3/4 cup corn meal
- 2 tbs. corn starch
- 3/4 tsp. baking powder
- 1 large egg
- 1/4 cup water
Microwave (or bake) a sweet potato until smooshy. (7 minutes in the microwave/1 hour in a 425* oven) and set aside to cool.
Heat oil in a skillet, and add onion and pepper – sautee until tender. Set aside 1/2 cup of the mixture, and add the beans to the skillet along with 1/2 tsp. paprika, and 1/4 tsp. salt. Cook until warmed through, cover and set aside.
Combine cornmeal, corn starch, baing powder, 3/4 tsp. paprika and 1/2 tsp. salt. Peel and mash the sweet potato in a separate bowl, then add the reserved onion mixture, cornmeal mixture, water and egg and stir until combined.
Form the sweet potato mixture into 8 fritters, using 1/4 cup for each. Heat a skillet with a little more olive oil, and brown the fritters on both sides. Transfer to a baking sheet and bake 8-10 minutes until puffy/firm.
Serve with the bean/onion mixture and kale chips!