Sweet Potato Fritters With Smoky Pinto Beans

• large sweet potato (about 1 pound)↗1
• canola oil, divided↗3 tablespoons
• onion, chopped↗1
• poblano peppers, chopped (or small green bell peppers)↗2
• (15 ounce) can pinto beans, rinsed↗1
• smoked paprika, divided↗1 1⁄4 teaspoons
• salt, divided↗3⁄4 teaspoon
• yellow cornmeal↗3⁄4 cup
• all-purpose flour↗1⁄4 cup
• baking powder↗3⁄4 teaspoon
• large egg, lightly beaten↗1
• water↗1⁄4 cup
• lime wedges (to garnish)↗4

Step-by-step instructions

1. 1

   Preheat oven to 425°F Coat a baking sheet with cooking spray.

2. 2

   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.

3. 3

   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, 1/2 teaspoon paprika and 1/4 teaspoon salt to the pan. Cook, stirring occasionally, until heated through, about 2 minutes. Cover and set aside.

4. 4

   Whisk cornmeal, flour, baking powder, the remaining 3/4 teaspoon paprika and 1/2 teaspoon salt 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 and water. Add the cornmeal mixture and stir until just combined.

5. 5

   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.

6. 6

   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.