| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cooking lig, Potatoes, Side dishes | 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 | t | Ground allspice |
| Cooking spray | ||
| 1/4 | c | Whole pitted dates, chopped |
| 1/4 | c | Slivered almonds, toasted |
INSTRUCTIONS
Preheat oven to 350°. 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 aml@skypoint.com on Nov 17, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 172
Calories From Fat: 52
Total Fat: 6g
Cholesterol: <1mg
Sodium: 7mg
Potassium: 232.9mg
Carbohydrates: 29g
Fiber: 2g
Sugar: 14.1g
Protein: 1.8g