Sweet Potato Fritters with Smoky Pinto Beans
Crispy, golden sweet potato fritters meet rich, smoky pinto beans in this dynamic and satisfying vegetarian dish. Perfectly spiced with cumin, smoked paprika, and a touch of cayenne, this recipe delivers bold flavors and wholesome comfort in every bite. The fritters are pan-fried to crunchy perfection, while the pinto beans are simmered in a savory tomato and vegetable stock sauce, creating the perfect balance of textures and spices. A garnish of fresh cilantro and a squeeze of lime add a fresh, zesty finish, making this meal as vibrant as it is easy to prepare. Ready in just 40 minutes, these sweet potato fritters with smoky pinto beans are an ideal choice for a hearty weeknight dinner or a crowd-pleasing weekend brunch.
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Recipe Information
Ingredients
- 2 medium-sized (about 500g total) Sweet potato
- 75 g All-purpose flour
- 1 large Egg
- 1 tsp Ground cumin
- 1 tsp Salt
- 0.5 tsp Black pepper
- 4 tbsp Olive oil
- 400 g (1 can, rinsed and drained) Pinto beans
- 1 tsp Smoked paprika
- 0.25 tsp Cayenne pepper
- 1 small, finely chopped Onion
- 2 minced Garlic cloves
- 2 tbsp Tomato paste
- 125 ml Vegetable stock
- 2 tbsp (chopped, optional for garnish) Fresh cilantro
- 4 pieces (optional for serving) Lime wedges
Instructions
1. Peel and grate the sweet potatoes using a box grater. Place the grated sweet potato in a clean tea towel or dish towel and wring out as much liquid as possible.
2. In a large bowl, combine the grated sweet potato, all-purpose flour, egg, ground cumin, 0.5 tsp of salt, and black pepper. Mix until well combined.
3. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Scoop about 1/4 cup of the sweet potato mixture, form it into a patty, and place it in the skillet. Repeat to make more fritters, being careful not to overcrowd the pan.
4. Cook the sweet potato fritters for 3-4 minutes on each side, or until golden brown and crispy. Remove from the skillet and place on a plate lined with paper towels to drain any excess oil. Repeat with the remaining mixture, adding more oil to the pan as needed.
5. In the same skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
6. Stir in the minced garlic, smoked paprika, and cayenne pepper. Cook for an additional 30 seconds until fragrant.
7. Add the rinsed and drained pinto beans, tomato paste, and vegetable stock to the skillet. Stir well to combine and bring the mixture to a gentle simmer. Cook for 5 minutes, stirring occasionally, until the beans are heated through and the sauce thickens slightly.
8. Taste the smoky pinto beans and adjust seasoning with the remaining 0.5 tsp of salt or more if needed.
9. To serve, divide the sweet potato fritters among plates and spoon the smoky pinto beans over or beside them. Garnish with chopped fresh cilantro and serve with lime wedges on the side, if desired.
Nutrition Facts
Calories |
2328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.0 g | 150% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 23.4 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 4889 mg | 213% | |
| Total Carbohydrate | 283.5 g | 103% | |
| Dietary Fiber | 41.5 g | 148% | |
| Total Sugars | 66.9 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 449 mg | 35% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 3690 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
