ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sweet Potato-Plantain Bake

Yield 8 servings (serving size: 3/4 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  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.