Note: Get a grownup's help with this recipe, which requires using the oven/stove and chopping with a knife.

Prep time: 1 hour

What you need:

• 1-1/2 pounds sweet potatoes
• 3/4 cup chickpeas (also called garbanzo beans), undrained
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon cinnamon
• Cooking spray

Equipment and supplies:

• Measuring cups/spoons
• Knife
• Food processor
• Large bowl
• Sheet pans
• Oven/stove

What to do:

1. Preheat oven to 400°F.
2. Steam or boil sweet potatoes until barely tender, approximately 15 minutes. Let cool.
3. Peel cooled potatoes. Shred them using a grater or food processor.
4. Purée chickpeas, including liquid, until smooth.
5. Combine shredded sweet potatoes and chickpeas in a large bowl.
6. Add oil, salt, pepper, onion powder, and cinnamon. Mix well.
7. Spray sheet pans with cooking spray.
8. Scoop heaping tablespoons of the mixture and place 1 inch apart on prepared sheet pans.
9. Bake in oven for approximately 10–12 minutes, until starting to brown.

Nutritional analysis (per serving):

• 190 calories
• 4g protein
• 5g fat
• 0.5g sat. fat
• 33g carbohydrate
• 5g fiber
• 0mg cholesterol
• 210mg sodium
• 12g sugars

Serves: 6

Serving size: 1/6 recipe