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Sweet Potato-Plantain Bake
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
1/4 c Whole pitted dates; chopped
1/4 c 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.
Yield: 8 servings (serving size: 3/4 cup).
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