Sweet Potato and Black Bean Fritters with Avocado Crema

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Crispy sweet potato and black bean fritters with spicy avocado crema. This American-inspired vegetarian recipe (gluten-free-option), ready in about 30 minutes, pairs sweet potatoes, black beans, corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, peeled and grated sweet potatoes
• 1 can (15 oz), rinsed and drained black beans
• 1/2 cup corn kernels
• 1/4 cup all-purpose flour
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1, ripe avocado
• 1/4 cup Greek yogurt
• 1 tbsp lime juice
• 1/4 tsp cayenne pepper

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Instructions

1. Step 1: In a large bowl, combine 2 cups grated sweet potatoes, 1 can rinsed black beans, 1/2 cup corn, 1/4 cup flour, 1 tsp cumin, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper. Mix until well combined.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Form mixture into 8 small fritters (about 3 tbsp each) and place in skillet. Cook for 4-5 minutes per side until golden brown and crispy.
3. Step 3: While fritters cook, blend 1 ripe avocado, 1/4 cup Greek yogurt, 1 tbsp lime juice, and 1/4 tsp cayenne pepper in a blender until smooth to make crema.
4. Step 4: Serve hot fritters topped with a dollop of avocado crema.