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Tasty Tots (Popular Choice Award) USDA Recipe for Child Care Centers

POPULAR CHOICE WINNER-Recipes for Healthy Kids: A healthy, kid-friendly alternative to traditional ”fried” potatoes, Tasty Tots are made with sweet potatoes and garbanzo beans (chickpeas).
CACFP CREDITING INFORMATION
6 tots provides: ¾ cup vegetable.†
Course: Side Dish, vegetarian
Keyword: Child Care Centers, CACFP
Age Group: Ages 6-18
Serving Size: 25-50
Program Type: CACFP
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
25 Servings
Calories: 186.22

Ingredients

25 Servings

    Weight

    • 6 lb *Fresh sweet potatoes, peeled, coarsely shredded
    • 3 lb 7 oz Canned low-sodium garbanzo beans (chickpeas), with liquid
    • - - Vegetable oil
    • - - Salt
    • - - Granulated garlic
    • 3 oz *Fresh green onions, finely diced
    • - - Ground black pepper
    • - - Onion powder
    • - - Ground cinnamon
    • - - Enriched all-purpose flour

    Measure

    • 1 gal 1 qt *Fresh sweet potatoes, peeled, coarsely shredded
    • 2 qt 1½ cups (½ No. 10 can) Canned low-sodium garbanzo beans (chickpeas), with liquid
    • ½ cup Vegetable oil
    • 2 tsp Salt
    • 2 tsp Granulated garlic
    • ¾ cup 2 Tbsp *Fresh green onions, finely diced
    • 1 tsp Ground black pepper
    • 2 tsp Onion powder
    • 2 tsp Ground cinnamon
    • - - Enriched all-purpose flour

    50 Servings

      Weight

      • 12 lb *Fresh sweet potatoes, peeled, coarsely shredded
      • 6 lb 14 oz Canned low-sodium garbanzo beans (chickpes), 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

      -

      25 Servings

        Weight

        • 6 lb *Fresh sweet potatoes, peeled, coarsely shredded
        • 3 lb 7 oz Canned low-sodium garbanzo beans (chickpeas), with liquid
        • - - Vegetable oil
        • - - Salt
        • - - Granulated garlic
        • 3 oz *Fresh green onions, finely diced
        • - - Ground black pepper
        • - - Onion powder
        • - - Ground cinnamon
        • - - Enriched all-purpose flour

        Measure

        • 1 gal 1 qt *Fresh sweet potatoes, peeled, coarsely shredded
        • 2 qt 1½ cups (½ No. 10 can) Canned low-sodium garbanzo beans (chickpeas), with liquid
        • ½ cup Vegetable oil
        • 2 tsp Salt
        • 2 tsp Granulated garlic
        • ¾ cup 2 Tbsp *Fresh green onions, finely diced
        • 1 tsp Ground black pepper
        • 2 tsp Onion powder
        • 2 tsp Ground cinnamon
        • - - Enriched all-purpose flour

        50 Servings

          Weight

          • 12 lb *Fresh sweet potatoes, peeled, coarsely shredded
          • 6 lb 14 oz Canned low-sodium garbanzo beans (chickpes), 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

          Instructions

          • Spread shredded sweet potatoes evenly on a sheet pan (18” x 26” x 1”) lightly coated with pan release spray.
            For 25 servings, use 1 pan.
            For 50 servings, use 2 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 25 servings, about 1 qt 3¼ cups (3 lb 6 oz).
            For 50 servings, about 3 qt 2½ cups (6 lb 12 oz).
          • Combine sweet potatoes, pureed garbanzo beans, oil, salt, garlic, onions, pepper, onion powder, and cinnamon. Mix well.
            For 50 servings mix in enriched all-purpose flour to help bind the product. (Flour added as a processing aid does not contribute significantly to the nutrient analysis).
            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 25 servings, use 2 pans. Make 150 tots.
            For 50 servings, use 4 pans. Make 300 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 140 °F or higher for at least 15 seconds.
          • Critical Control Point: Hold at 135 °F or higher for hot service.
          • Serve 6 tots.

          Notes

          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.
          †The legumes in this recipe contribute to the vegetable component 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.

          Nutrition

          Serving: 6tots provides: ¾ cup vegetable.† | 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