Instructions

Here are your instructions:

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

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 425F until tender all the way to the center, about 1 hour.) Set aside to cool.

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 ½ cup of the mixture. Add beans, ½ teaspoon paprika and ¼ teaspoon salt to the pan. Cook, stirring occasionally, until heated through, about 2 minutes. Cover and set aside.

4. Whisk cornmeal, flour, baking powder, the remaining ¾ teaspoon paprika and ½ 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. Form the sweet potato mixture into eight 3-inch oval fritters, using a generous ¼ 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. 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.