Okay, let’s be a little boring and get some business out of the way first. I finally created a Facebook page for cogs and cupcakes! Woohoo! Wait. That wasn’t boring. I’d would really love it if you “liked” my page. Then you’ll always know when I post something super delicious. Mwahaha.

Next up: southwest sweet potato fritters. Yum.

I have a sad story to tell you. My beans never get really soft, and Kyle hates me for it. Like, this morning when I sent some of the leftovers with him for lunch I had to pick out all the black beans. What am I, his mother? I sure felt like it. If I have picky kids, I’ll die.

I think my hard beans are caused by our very hard Madison water. Any ideas? I cooked them for 2 hours after soaking overnight. I sang to them. I told them how pretty they were. And they never. got. soft.

And it happened all over again with cannellini beans last night. Sigh. My life is so hard.

Nevertheless, these fritters were delicious. Just remember to use soft beans.

If you eat the mixture without frying them up into fritter-form, it’s…okay. But frying them up gives it the extra oomph it needed. The outside gets chewy and caramelized and oh so good.

southwest sweet potato fritters

makes 12 fritters

2 medium sweet potatoes
1 tablespoon olive or grapeseed oil
1/2 medium onion, diced
1/2 red pepper, diced
2 cloves garlic, minced
2 teaspoons Penzey’s Salsa Salad Seasoning or other southwest seasoning
1/2 teaspoon salt
1 can black beans
1 lime, cut into wedges
cilantro and sour cream, to garnish

Wash and dry sweet potatoes and prick with a fork a few times. Bake them on the middle rack of your oven at 400 degrees for an hour, or until you can easily stick a knife to the center. Let them cool for a bit and then scoop out the contents.

Heat 1 tablespoon of oil in a cast iron skillet or frying pan over medium high heat. Saute onion and pepper until soft, about 5 minutes. Add the garlic, Penzey’s Salsa Salad Seasoning, and salt and cook until fragrant, about 1 minute.

Add the black beans and sweet potato and mush together. Mush mush mush. Turn off the heat.

Heat a separate pan or skillet over medium high heat with 2-3 tablespoons of oil, enough for a decent layer covering the whole pan. Create patties out of your sweet potato mixture, about 1/3 cup each, placing them on your very hot skillet as you go.

Cook each side for 5 minutes or until golden. Squirt a lime wedge over each fritter, top with a dollop of sour cream and a few cilantro leaves. Then eat. Immediately.

Adapted from these Mexican Style Sweet Potatoes

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