Servings: 6
Prep Time: 30 Min.
Cook Time: 35 Min.
Chill Time: 40 Min.

+ 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

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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Calories: 172;   Total Fat: 5g;   Saturated Fat: 0g;   Cholesterol: 0mg;   Total Carbs: 28g;   Fiber: 5g;   Protein: 4g;   Sodium: 377mg;