| 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 aml@skypoint.com on Nov 17, 1999, converted by
MM_Buster v2.0l.
A Message from our Provider:
“Luke 1:44 – Life Begins at Conception.”