Recipe by Cooking Light July 1998

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

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Directions

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  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

283 calories; calories from fat 10%; fat 3.2g; saturated fat 0.8g; mono fat 1.3g; poly fat 0.5g; protein 3.9g; carbohydrates 63.6g; fiber 4.7g; cholesterol 3mg; iron 1.4mg; sodium 29mg; calcium 63mg.
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