12 lbs of fresh sweet potatoes, peeled, coarsely shredded
1 gal 3 cups (1 No. 10 can) of canned low-sodium garbanzo beans (chickpeas), with liquid
1 cup of vegetable oil
1 Tbsp 1 tsp of salt
1 Tbsp 1 tsp of granulated garlic
1 ¾ cups of fresh green onions, finely diced
2 tsp of ground black pepper
1 Tbsp + 1 tsp of onion powder
1 Tbsp + 1 tsp of ground cinnamon
½ cup of all-purpose flour
Steps
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 2 ½ 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.
