Sweet Potato Pinto Patties

1. Toss the sweet potato cubes in olive oil to coat, add a generous pinch of salt, and roast at 400°F on a lined baking sheet until fork tender, or sauté in a large skillet until tender.

2. Mash the cooked sweet potato with a fork or potato masher and set aside.

3. Mash 3/4 cup of drained pinto beans fully and set aside.

4. In a large skillet, cook 1/2 diced red onion and 1 diced green bell pepper in a little olive oil or broth for about 2 minutes until they start to soften.

5. Mix in 3/4 teaspoon smoked paprika, 1 teaspoon chili powder, 3/4 teaspoon garlic powder, 1 teaspoon oregano, 3/4 teaspoon cumin, and a generous pinch of salt, then remove from heat.

6. Transfer the cooked onion mixture to a large bowl with the mashed sweet potato, mashed pinto beans, 1 cup drained whole pinto beans, and 1/2 cup oat flour.

7. Use your hands to incorporate all ingredients, add salt to taste, and let the mixture sit for 15 minutes.

8. Use a 1/3 cup measure to form the patties; the mixture should make about 8.

9. Bake the patties on a lined baking sheet at 375°F for 15 minutes, then flip and bake for another 10-15 minutes until firm and crispy, or pan fry them.

Notes

1. This recipe can be adapted by sautéing sweet potatoes or pan frying patties as alternatives to roasting and baking.