The smoky pinto beans included in the recipe were very good, definitely more successful than the fritters. I cooked dried pinto beans in my pressure cooker (in only 19 minutes with no soaking!), but canned beans would work if you're pressed for time. Other than the canned green chiles, I followed the recipe for the beans exactly, and I loved the smokiness--it's definitely worth seeking out smoked paprika if you don't already use it.
I also served a corn and poblano soup, which is the same soup I made last month--I had lots of extra and stored it in the freezer (I stirred the poblano puree into the soup prior to freezing it). The soup froze nicely and was still delicious, nice and creamy despite not having any cream.
Sweet Potato Fritters with Smoky Pinto Beans
1 large sweet potato (about 1 pound)
2 tablespoons olive oil, divided
1 medium onion, chopped
1 4-ounce can diced green chiles, drained
1 1/2 cups cooked or 1 15-ounce can pinto beans, rinsed
1 1/4 teaspoon smoked paprika, divided
3/4 teaspoon salt, divided
3/4 cup fine yellow cornmeal
1/4 cup whole wheat or all-purpose flour
3/4 teaspoon baking powder
1 large egg, lightly beaten
1/4 cup water
Sour cream, salsa, and lime wedges, for garnish
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 green chiles 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.
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-green chile mixture, egg, and water. Add the cornmeal 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 1/2 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 sour cream, salsa, and lime wedges, if desired.
Makes 4 servings.