Ingredients:
For the fritters:

• about 1 lb. potatos, peeled a roughly chopped
• 1 large carrot, grated
• 1 small onion, finely chopped
• 2 teaspoons of mixed herbs
• pinch of black pepper
• olive oi

​For the dipping sauce:

• 1 cup of plain tomato sauce
• 1 cup of no added salt chicken stock
• 1 clove of garlic crushed
• 1 small onion finely chopped
• 1 small carrot finely chopped
• splash of balsamic vinegar

​
Directions:
For the fritters:

1. Steam potatoes until fork tender (steaming reduces water the content and makes everything hold together better). Remove from saucepan, mash and set aside.
2. Drizzle a frying pan with some olive oil over medium heat and add the onion and grated carrot. Fry for a few minutes to soften. Sprinkle with the mixed herbs and a little black pepper.
3. Combine with mashed potato and mix all ingredients together well. Form into equal size cakes.
4. Refrigerate for an hour or so to firm up.
5. These can then either be shallow fried with a little bit of oil, or can be placed on parchment paper on a baking tray and baked at 400 degrees until golden on each side. Approx 20-30mins.

For the dipping sauce:

1. Drizzle a frying pan with a little bit of olive oil, add the onion, garlic and carrot and fry for a few minutes to soften.
2. Add the tomato sauce and stock, bring to a boil and simmer, covered for approx 20 mins until sauce reduces down. Add to a blender and blend till smooth.
3. This can be served warm or cold. Refrigerate or freeze any extra sauce for another day.

Source: Little Grazers

50 servings (300 tots)

12 lbs sweet potatoes, peeled and shredded
1 #10 can garbanzo beans
1 cup vegetable oil
4 tsp salt
4 tsp granulated garlic
1 ¾ cup green onions, finely diced
2 tsp ground pepper
4 tsp onion powder
4 tsp cinnamon
½ cup all-purpose flour

1. Spread shredded sweet potatoes evenly on 2 baking sheets, and cook until slightly tender (15-20 minutes at 350 degrees).
2. Puree garbanzo beans, including liquid, in a food processor until smooth.
3. Combine sweet potatoes, garbanzo beans, oil, green onions, flour, and spices. Mix well, and refrigerate for 40 minutes.
4. Use a scoop to drop mixture 1-inch apart on parchment-lined baking sheets. Lightly flatten tots.
5. Bake at 400 degrees for 9-12 minutes, until light brown. ​

​

5 servings

1 ¼ lbs sweet potatoes, peeled and shredded
1 ¼ cup garbanzo beans
1 ½ Tbsp vegetable oil
¼ tsp salt
¼ tsp granulated garlic
3 Tbsp green onions, finely diced
⅛ tsp ground pepper
¼ tsp onion powder
¼ tsp cinnamon
1 Tbsp all-purpose flour

1. Spread shredded sweet potato on a baking sheet and cook until slightly tender.
2. Puree garbanzo beans, including liquid, in a food processor until smooth.
3. Combine sweet potatoes, garbanzo beans, oil, green onions, flour, and spices in a bowl. Mix well and refrigerate for 40 minutes.
4. Use a scoop to drop mixture 1-inch apart on a lined baking sheet. Lightly flatten tots.
5. Bake at 400 degrees until lightly browned, ~10 minutes. ​

Source: Recipes for Healthy Kids

~150 1/4 cup servings

26 cups black beans, drained and rinsed
30 cups sweet potatoes, peeled and cut into 1" pieces
2 onions, chopped
15 cloves garlic, peeled and minced
2-4 Tbsp olive oil
2 tsp each salt and pepper
2 cups fresh basil or parsley, finely chopped

Dressing Ingredients
1 1/2 cups olive oil
1 1/4 cups lime juice
6 tsp ground cumin
dash of salt and pepper

1. Preheat oven to 325 degrees. Place the chopped sweet potatoes, garlic, and onion on baking sheets, and drizzle with 2-4 Tbsp of olive oil. Sprinkle with salt and pepper.
2. Bake for 30-35 minutes, or until slightly crispy. Check vegetables after 15 minutes to toss and rotate. Remove from onion when nicely golden.
3. In a small bowl, mix olive oil, lime juice, cumin, salt and pepper. 
4. In a large serving bowl, toss sweet potato mixture, black beans, and dressing. Top with fresh chopped herbs just before serving. 

​

4 servings

1 (15 oz.) can black beans, drained and rinsed*
3 large sweet potatoes, peeled and cut into approximately 1 inch chunks
1/2  onion, chopped (yellow sweet)
2 cloves garlic, peeled and minced
1 Tbsp. olive oil
½ tsp. each of salt and pepper
1/2 cup fresh basil or parsley, finely chopped

Dressing Ingredients
3 Tbsp olive oil
2 Tbsp lime juice
1/2 tsp ground cumin
dash of salt and pepper

1. Preheat oven to 325 degrees. Place the chopped sweet potatoes, garlic, and onion on a baking sheet, and drizzle with olive oil. Sprinkle with salt and pepper.
2. Bake for 30-35 minutes, or until slightly crispy. Check vegetables after 15 minutes to toss and rotate. Remove from onion when nicely golden.
3. In a small bowl, mix olive oil, lime juice, cumin, salt and pepper. 
4. In a large serving bowl, toss sweet potato mixture, black beans, and dressing. Top with fresh chopped herbs just before serving. 

​

100 1/2 cup servings

36 1/2 lbs sweet potatoes, peeled and diced
2 cups butter
1 1/3 cups maple syrup (can substitute honey or brown sugar)
5 tsp cinnamon
5 tsp salt
2 tsp pepper

1. Cook potatoes in boiling water until tender (~12 minutes). Drain well in a colander, allowing to steam slightly.
2. Puree the sweet potatoes with the butter, maple, cinnamon, salt, and pepper. Do not overmix.
3. Taste and add more salt and pepper, if needed. Serve warm.

​

4-5 servings

2 lbs sweet potatoes (approximately 2 large potatoes), peeled and diced
1 1/2 Tbsp butter
1 Tbsp maple syrup
1/4 tsp cinnamon
1/4 tsp salt
​1/8 tsp pepper

1. Cook potatoes in boiling water until tender. Drain in a colander, allowing to steam slightly.
2. Puree sweet potatoes with the butter, maple, cinnamon, salt, and pepper. Do not overmix.
3. Taste and add more salt and pepper, if needed. Serve warm.


​Source: Project Bread