Sweet Potato Fritters

These are a favorite of mine, especially around the holidays! Along with the winter squashes (butternut and acorn), sweet potatoes are a staple for me during the winter. This dish in particular is actually a nice savory and healthy alternative to the normal sweet potato dishes around the holidays. The best part is that this recipe is easy and simple to make.[

Here’s the basics of what I used:-1lb or so of sweet potatoes
-Poblano peppers
-Onions
-Egg
-3/4 cup fine yellow corn meal
-3/4 tsp baking powder
-1/4 cup all purpose flour
– 3/4 tsp paprika
-1/2 tsp salt
-Oil for cooking

Wash your sweet potatoes and dry. Prick them with a fork in several places and cook them in the microwave on high until done, or about 7 to 10 minutes. Set aside to cool. In the meantime….dice up some onions….And then the poblano peppers….(use as much as you’d like depending on how much heat  you want…)
Heat up some oil in a pan and when the oil is hot, add the onions and peppers and saute stirring often until cooked through about 4 to 6 minutes. Set aside the mixture to use for later…By now your sweet potatoes should be cool. Peel them in a bowl and mash with a fork…In a bowl, combine the cornmeal, flour, paprika, baking soda, and salt in a bowl. Whisk together the ingredients.
Add the egg, pepper/onion mixture and the mashed sweet potatoes to the cornmeal mixture. Mix well to combine the ingredients.Form the sweet potato into fritters using a generous 1/4 cup for each.
Heat 1 tablespoon oil in a non-stick pan over medium heat. Add your fritters (I usually do 4 at a time) and cook until golden brown on each side, about 1 to 2 minutes per side. Transfer the fritters to a prepared baking sheet. Repeat with the remaining fritters, adding more oil to the pan as needed.

Bake the fritters at 425 F until puffed and firm to the touch, or about 8 to 10 minutes. Serve with your favorite dipping sauce or eat them plain. Either way they are a delicious and savory side dish for any fall meal!