5 c. fresh sweet potatoes, peeled, coarsely shredded 2 1/3 c. canned low-sodium garbanzo beans (chickpeas), with liquid 1/2 c. fresh green onions, finely chopped 2 Tbsp. vegetable oil 1/2 tsp. salt 1/2 tsp. granulated garlic 1/4 tsp. ground black pepper 1/2 tsp. onion powder 1/2 tsp. ground cinnamon
What to do:
1. Preheat oven to 350°F. 2. Place shredded potatoes on a large baking pan sprayed with a nonstick cooking spray. Bake at 350°F for 20 minutes or until slightly tender. Do not overcook. 3. Increase oven temperature to 400°F. 4. In a food processor or blender, purée garbanzo beans, including the liquid, until smooth. 5. In a medium mixing bowl, combine shredded sweet potatoes, puréed garbanzo beans, green onions, vegetable oil, salt, garlic, pepper, onion powder, and cinnamon. Mix well. Cover and refrigerate for 40-45 minutes to make tots easier to form. 6. Spray a large baking sheet with nonstick cooking spray. Using a cookie scoop or a spoon, roll 36 tots. Place 1 inch apart on baking sheet. Lightly flatten the tops of the tots with a spoon or a fork. Bake at 400°F for 10-12 minutes or until lightly brown. Serve hot.
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