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3.34 from 3 votes

Tasty Tots (Popular Choice Award) USDA Recipe for Schools

A healthy, kid-friendly alternative to traditional ”fried” potatoes, Tasty Tots are made with sweet potatoes and garbanzo beans (chickpeas).
NSLP/SBP CREDITING INFORMATION
6 tots provides: ³⁄8 cup red/orange vegetable and ³⁄8 cup other vegetable.†
Course: Side Dish, vegetarian
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch, Supper
Conventional Meal Category: Side Dish, Vegetarian, Plant-based
Program Meal Component: Vegetables
Vegetable Subgroup: Red-Orange Vegetables, Other Vegetables
Meal Service Temperature: Hot
Cooking Method: Bake
Season: Fall, Winter
50 Servings
Calories: 186.22

Ingredients

50 Servings

    Weight

    • 12 lb *Fresh sweet potatoes, peeled, coarsely shredded
    • 6 lb 14 oz Canned low sodium garbanzo beans (chickpeas), with liquid
    • - - Vegetable oil
    • - - Salt
    • - - Granulated garlic
    • 6 oz *Fresh green onions, finely diced
    • - - Ground black pepper
    • - - Onion powder
    • - - Ground cinnamon
    • 2½ oz Enriched all-purpose flour

    Measure

    • 2 gal 2 qt *Fresh sweet potatoes, peeled, coarsely shredded
    • 1 gal 3 cups (1 No. 10 can) Canned low-sodium garbanzo beans (chickpeas), with liquid
    • 1 cup Vegetable oil
    • 1 Tbsp 1 tsp Salt
    • 1 Tbsp 1 tsp Granulated garlic
    • 1¾ cups *Fresh green onions: finely diced
    • 2 tsp Ground black pepper
    • 1 Tbsp 1 tsp Onion powder
    • 1 Tbsp 1 tsp Ground cinnamon
    • ½ cup Enriched all-purpose flour

    100 Servings

      Weight

      • 24 lb *Fresh sweet potatoes, peeled, coarsely shredded
      • 13 lb 12 oz Canned low-sodium garbanzo beans (chickpeas), with liquid
      • - - Vegetable oil
      • - - Salt
      • - - Granulated garlic
      • 12 oz *Fresh green onions: finely diced
      • - - Ground black pepper
      • - - Onion powder
      • - - Ground cinnamon
      • 5 oz Enriched all-purpose flour

      Measure

      • 5 gal *Fresh sweet potatoes, peeled, coarsely shredded
      • 2 gal 1½ qt (2 No. 10 cans) Canned low-sodium garbanzo beans (chickpeas), with liquid
      • 2 cup Vegetable oil
      • 2 Tbsp 2 tsp Salt
      • 2 Tbsp 2 tsp Granulated garlic
      • 3½ cups *Fresh green onions, finely diced
      • 1 Tbsp 1 tsp Ground black pepper
      • 2 Tbsp 2 tsp Onion powder
      • 2 Tbsp 2 tsp Ground cinnamon
      • 1 cup Enriched all-purpose flour

      -

      50 Servings

        Weight

        • 12 lb *Fresh sweet potatoes, peeled, coarsely shredded
        • 6 lb 14 oz Canned low sodium garbanzo beans (chickpeas), with liquid
        • - - Vegetable oil
        • - - Salt
        • - - Granulated garlic
        • 6 oz *Fresh green onions, finely diced
        • - - Ground black pepper
        • - - Onion powder
        • - - Ground cinnamon
        • 2½ oz Enriched all-purpose flour

        Measure

        • 2 gal 2 qt *Fresh sweet potatoes, peeled, coarsely shredded
        • 1 gal 3 cups (1 No. 10 can) Canned low-sodium garbanzo beans (chickpeas), with liquid
        • 1 cup Vegetable oil
        • 1 Tbsp 1 tsp Salt
        • 1 Tbsp 1 tsp Granulated garlic
        • 1¾ cups *Fresh green onions: finely diced
        • 2 tsp Ground black pepper
        • 1 Tbsp 1 tsp Onion powder
        • 1 Tbsp 1 tsp Ground cinnamon
        • ½ cup Enriched all-purpose flour

        100 Servings

          Weight

          • 24 lb *Fresh sweet potatoes, peeled, coarsely shredded
          • 13 lb 12 oz Canned low-sodium garbanzo beans (chickpeas), with liquid
          • - - Vegetable oil
          • - - Salt
          • - - Granulated garlic
          • 12 oz *Fresh green onions: finely diced
          • - - Ground black pepper
          • - - Onion powder
          • - - Ground cinnamon
          • 5 oz Enriched all-purpose flour

          Measure

          • 5 gal *Fresh sweet potatoes, peeled, coarsely shredded
          • 2 gal 1½ qt (2 No. 10 cans) Canned low-sodium garbanzo beans (chickpeas), with liquid
          • 2 cup Vegetable oil
          • 2 Tbsp 2 tsp Salt
          • 2 Tbsp 2 tsp Granulated garlic
          • 3½ cups *Fresh green onions, finely diced
          • 1 Tbsp 1 tsp Ground black pepper
          • 2 Tbsp 2 tsp Onion powder
          • 2 Tbsp 2 tsp Ground cinnamon
          • 1 cup Enriched all-purpose flour

          Instructions

          • Spread shredded sweet potatoes evenly on a sheet pan (18” x 26” x 1”) lightly coated with pan release spray.
            For 50 servings, use 2 pans.
            For 100 servings, use 4 pans.
          • Bake sweet potatoes until slightly tender. DO NOT OVERCOOK.
            Conventional oven: 350 °F for 20 minutes.
            Convection oven: 350 °F for 15 minutes.
          • Puree garbanzo beans, including the liquid, in a food processor to a smooth consistency. Yields:
            For 50 servings, about 3 qt 2½ cups (6 lb 12 oz).
            For 100 servings, about 7 qt 1 cup (13 lb 8 oz).
          • Combine sweet potatoes, pureed garbanzo beans, oil, salt, garlic, onions, pepper, onion powder, cinnamon, and flour. Mix well.
            Refrigerate at 40 °F for 40-50 minutes to make tots easier to form.
          • Using a No. 40 scoop, place mixture 1-inch apart on sheet pan (18” x 26” x 1”) lined with parchment paper and lightly coated with pan release spray.
            For 50 servings, use 4 pans. Make 300 tots.
            For 100 servings, use 8 pans. Make 600 tots.
          • Cover tots on sheet pan with layer of parchment paper then use a second sheet pan and lightly press to flatten tots.
          • Bake until light brown:
            Conventional oven: 400 °F for 12 minutes.
            Convection oven: 400 °F for 9 minutes.
            Critical Control Point: Heat to 135 °F or higher for at least 15 seconds.
          • Critical Control Point: Hold at 135 °F or higher for hot service.
          • Serve 6 tots.

          Notes

          †The legumes in this recipe contribute to the other vegetable subgroup and not the meat/meat alternate component since the beans are not visibly recognizable as legumes in the Tasty Tots recipe. This vegetable side dish with legumes is limited to the vegetable component because of its function as a vegetable in the meal.
          FACT: Improving the nutrient content of the foods children eat by disguising nutrient-rich vegetables and fruits in the food is a great idea for people of all ages. However, it is not a menu planning principle that teaches and encourages children to recognize and choose a variety of healthy fruits and vegetables.
          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.
           
           

          Nutrition

          Serving: 6tots | Calories: 186.22 | Total Carbohydrate: 31.66g | Protein: 4.79g | Total Fat: 4.92g | Saturated Fat: 0.41g | Cholesterol: 0mg | Sodium: 381.06mg | Dietary Fiber: 5.54g | Vitamin A: 15408.01IU | Vitamin C: 18.61mg | Calcium: 55.16mg | Iron: 1.52mg