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Mash: Pierce 1 medium sweet potato a few times with a fork and microwave for 6–7 minutes until tender. Cut it open, scoop out the flesh (careful, it’s hot!), and add it to a large bowl.Add 2 cans black beans (drained and rinsed) and mash roughly with a potato masher — leave some beans whole for texture.
Mix: Stir in ½ onion (finely chopped), 1 clove garlic (grated), 1½ teaspoons cumin, 1½ teaspoons smoked paprika, 1 large egg, ¾ cup feta cheese, 4 tablespoons flour, ¾ teaspoon salt, and pepper. Mix until everything is well combined and holds together.
Shape & Cook: Heat the olive oil in a large nonstick skillet over medium heat.Scoop about 2 tablespoons of mixture for each fritter and shape into small patties with your hands — if it feels a bit sticky, lightly dust your hands with flour to make it easier to handle.Cook the patties for 3–4 minutes per side until golden and crisp. Transfer to a paper towel–lined plate and continue with the rest of the batch.
Serve: Enjoy warm with a dollop of Greek yogurt, avocado, or your favorite dipping sauce.