How To Prepare
Preheat oven to 425°F. Coat a baking sheet with cooking spray.
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.
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 and 1/2 teaspoon paprika to the pan. Cook, stirring occasionally, until heated through, about 2 minutes. Cover and set aside.
Whisk flour and the remaining 3/4 teaspoon paprika in a medium bowl. Peel the sweet potato and mash in a large bowl with a fork. Stir in the reserved onion-pepper mixture, egg white and water. Add the flour mixture and stir until just combined.
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.
Bake the fritters until puffed and firm to the touch, 8 to 10 minutes. Serve the fritters with the reserved bean mixture and lime wedges, if desired.
TIPS & NOTES
Note: Look for smoked paprika in large supermarkets with other spices and at tienda.com.
*****Pair with protein of choice for a complete meal
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- 1 large sweet potato (about 1 pound)
- 3 tablespoons canola oil, divided
- 1 medium onion, chopped
- 2 large poblano peppers or small green bell peppers, chopped
- 1 15-ounce can no salt added pinto beans, rinsed
- 1 1/4 teaspoon smoked paprika (see Note), divided
- 1 1/2 cups potato flour
- 5 large egg whites, lightly beaten
- 1/4 cup water
- 4 lime wedges for garnish
Ingredients
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