| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Side dishes, Potatoes, Cooking lig | 8 | servings | |
INGREDIENTS
| 7 | c | Cubed peeled sweet potato; 1/2 inch cubes –about 2 1/4 pounds |
| 2 | c | Sliced very ripe plantain -about 1 pound |
| 1/3 | c | Packed brown sugar |
| 1/4 | c | Fat-free milk |
| 1/4 | c | Low-fat sour cream |
| 1/4 | ts | Ground allspice |
| Cooking spray | ||
| 1/4 | c | Whole pitted dates; chopped |
| 1/4 | c | Slivered almonds; toasted |
INSTRUCTIONS
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 1 1/2-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: 3/4 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 [email protected] on Nov 17, 1999, converted by MM_Buster v2.0l.
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