Sweet Potato-Plantain Bake |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is the recipe I'm trying in place of the usual marshmallow topped sweet potatoes this Easter. Recipe is from Cooking Light. Ingredients:
2 1/4 lbs peeled sweet potatoes |
2 cups sliced very ripe plantains (about 1 pound) |
1/3 cup packed brown sugar |
1/4 cup nonfat milk |
1/4 cup low-fat sour cream |
1/4 teaspoon ground allspice |
cooking spray |
1/4 cup whole pitted dates, chopped |
1/4 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 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.
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