Submitted by Chef Rodney Poles from "Chefs Move to Schools" and students, community members and school professionals from Bellingham Memorial Middle School, Bellingham, Massachusetts.

Popular Choice Winner from “Recipes for Healthy Kids Cookbook for Homes” provided by the USDA’s Team Nutrition.


  • 5 cups fresh sweet potatoes, peeled, coarsely shredded
  • 2 1/3 cups canned low-sodium garbanzo beans (chickpeas), with liquid
  • ½ cup fresh green onions, finely chopped
  • 2 Tbsp vegetable oil
  • ½ tsp salt
  • ½ tsp granulated garlic
  • ¼ tsp ground black pepper
  • ½ tsp onion powder
  • ½ tsp ground cinnamon


  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.

Preparation Time: 30 minutes Cooking Time: 35 minutes Amount: Makes 36 Tots (serving size: 6 tots, which provide 3/8 cup red/orange vegetable and 3/8 cup other vegetable).

Nutrients Per Serving:

Calories 172, Protein 4 g, Carbohydrate 28 g, Dietary Fiber 5 g, Total Fat 5 g, Saturated Fat 0 g, Cholesterol 0 mg, Vitamin A 12609 IU (630 RAE), Vitamin C 13 mg, Iron 1 mg, Calcium 46 mg, Sodium 377 mg.

Recipe: Tasty Tots