Spicy Sweet Potato Fritters, With or Without Gluten!

It's no secret that I am a big fan of the sweet potato.  It ranks way up there on my list of favorite vegetables, so you'll see it here on the blog quite a bit, especially during the winter.  Though there is a special place in my heart for candied sweet potatoes (thanks to Mom) my favorite way to dress them up is to make them spicy!  A little heat for something sweet, that's what I always say.  These fritters are hard not to enjoy, being all crispy, cheesey, and packed with flavor.  Put a little of your favorite barbecue sauce on them and I guarantee it will be love.  

I made this recipe twice, once with regular flour, and once with Bob's Red Mill All-Purpose Gluten-Free Baking Flour.  My parents are gluten-free, and my husband is constantly flirting with the idea, thus the inspiration for trying out the new flour.  It seems to be a blend of alternative ingredients meant to mimic flour.  I haven't tried baking with it yet, but as far as these little fritters go, I could hardly tell the difference.  I feel like the regular flour fritters might have been a hair crispier, but really, if there was a difference at all, it was very hard to notice.  

Spicy Sweet Potato Fritters

Ingredients

• 1 medium sized sweet potato (around 8 - 10 oz.), peeled & shredded/grated
• 1/4 cup canned black beans, rinsed & drained
• 1/4 cup toasted pepitas
• 1/2 poblano pepper, seeded & diced
• 1/4 cup panela cheese, diced
• 1 onion, caramelized, then chopped
• 1 egg
• 1 teaspoon garlic powder
• 1/2 teaspoon ancho or chipotle chili powder 
• 1/2 teaspoon salt
• 1/4 cup flour or Bob's Red Mill All-Purpose Gluten-Free Baking Flour

Directions

Caramelize your onions, chop them up, then add them to a good sized mixing bowl.  Add the sweet potatoes, beans, pepitas, poblanos, and cheeses.  Mix well, then add the egg.  Stir the egg in, followed by the salt and spices.  Next, work in the flour.  Add a little at a time, stirring to combine.  Heat up 2 tablespoons of cooking oil in a large skillet or cast iron pan over medium heat.  Mold the mixture into small patties, about 2 to 3 inches across.  Gently place the patties in the pan, and allow each side to cook until golden brown (about 3 - 5 minutes per side.)  Drain the patties on a paper towel for a few moments before serving.

These taste great with a little barbecue sauce.  We enjoy them with a fresh green salad, but they would also be delcious in wraps and sandwiches.  They'd love to be layered with fresh tomato, lettuce, and red onions.