Sweet potato-plantain bake
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | cups | Cubed peeled sweet potato; 1/2 inch cubes --about 2 1/4 pounds |
| 2 | cups | Sliced very ripe plantain -about 1 pound |
| ⅓ | cup | Packed brown sugar |
| ¼ | cup | Fat-free milk |
| ¼ | cup | Low-fat sour cream |
| ¼ | teaspoon | Ground allspice |
| Cooking spray | ||
| ¼ | cup | Whole pitted dates; chopped |
| ¼ | cup | Slivered almonds; toasted |
Directions
1. Preheat oven to 350°.
2. Place potato in a saucepan, and cover with water; bring to a boil.
Reduce heat; simmer 7 minutes. Add plantain; simmer 7 minutes or until very tender, and drain. Return potato and plantain to pan. Add sugar, milk, sour cream, and allspice; beat 2 minutes at high speed of a mixer until smooth.
Spoon into a 1½-quart baking dish coated with cooking spray. Sprinkle with dates and almonds. Bake at 350° for 30 minutes or until thoroughly heated.
Yield: 8 servings (serving size: ¾ cup).
CALORIES 283 (10% from fat); FAT 3.2g (sat 0.8g, mono 1.3g, poly 0.5g); PROTEIN 3.9g; CARB 63.6g; FIBER 4.7g; CHOL 3mg; IRON 1.4mg; SODIUM 29mg; CALC 63mg.
Recipe by: Cooking Light, July/August 1998 Posted to EAT-LF Digest by aml@... on Nov 17, 1999, converted by MM_Buster v2.0l.