Sweet Potato Fritters with Smoky Pinto Beans

1 large sweet potato (about 1 pound)
3 tablespoons canola oil, divided
1 medium onion, chopped
2 large poblano peppers or 2 small green bell peppers, chopped
1 15-ounce can of pinto beans, rinsed
1 1/4 teaspoon smoked paprika, divided
3/4 teaspoon salt, divided
3/4 cup fine yellow cornmeal
1/4 cup all-purpose flour
3/4 teaspoon baking powder
1 large egg, lightly beaten
1/4 cup water
4 lime wedges for garnish

Preheat your oven to 425°F. Spray cooking spray on a baking sheet to lightly coat it.

Prick the sweet potato in several places with a fork. Place the sweet potato in the microwave and cook on high until just cooked through, about 7 to 10 minutes. (If you prefer not to use a microwave, you can place the sweet potato in a baking dish and bake it at 425ºF until tender all the way to the center, about 1 hour.) Set the cooked sweet potato aside to cool.

Place 1 tablespoon of oil in a large saucepan and heat it over medium heat. Add the onion and peppers to the pan and cook them, stirring occasionally, until softened, which is 4 to 6 minutes. Set aside 1/2 cup of the mixture. To the remaining, add beans, 1/2 teaspoon paprika and 1/4 teaspoon salt to the pan. Cook the beans, stirring occasionally, until they are heated through, about 2 minutes. Cover and set them aside.

Whisk together the cornmeal, flour, baking powder, the remaining 3/4 teaspoon paprika and 1/2 teaspoon salt in a medium bowl. Peel the sweet potato and mash it in a large bowl with a fork. Stir in the reserved onion-pepper mixture, the egg and water. Add the cornmeal mixture and stir until it is just combined.

Form the sweet potato mixture into eight 3-inch oval fritters, using a generous 1/4 cup for each. Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Cook the 4 fritters until golden brown, about 1 to 2 minutes per side. Transfer to the prepared baking sheet. Repeat with the remaining fritters and oil.

Bake the fritters until they are puffed and firm to the touch, about 8 to 10 minutes. Serve the fritters with the reserved bean mixture and lime wedges, if desired.