Sweet Potato-Plantain Bake

Cooking Light
8 servings (serving size: 3/4 cup)


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7 cups (1/2-inch) cubed peeled sweet potato (about 2 1/4 pounds)
2 cups sliced very ripe plantain (about 1 pound)
1/3 cup packed brown sugar
1/4 cup fat-free 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


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.

Created date

July 1998

Nutritional Information

Calories 283
Caloriesfromfat 10 %
Fat 3.2 g
Satfat 0.8 g
Monofat 1.3 g
Polyfat 0.5 g
Protein 3.9 g
Carbohydrate 63.6 g
Fiber 4.7 g
Cholesterol 3 mg
Iron 1.4 mg
Sodium 29 mg
Calcium 63 mg