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.

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