Try this Sweet Potato-Plantain Bake recipe, or contribute your own.
Suggest a better description1. 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. Yield: 8 servings (serving size: 3/4 cup). CALORIES 283 (10% from fat); FAT 3.2g (sat 0.8g, mono 1.3g, poly 0.5g); PROTEIN 3.9g; CARB 63.6g; FIBER 4.7g; CHOL 3mg; IRON 1.4mg; SODIUM 29mg; CALC 63mg. Recipe by: Cooking Light, July/August 1998 Posted to EAT-LF Digest by aml@skypoint.com on Nov 17, 1999, converted by MM_Buster v2.0l.
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Serving Size: 1 Serving (195g) | ||
Recipe Makes: 8 | ||
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Calories: 267 | ||
Calories from Fat: 27 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3g | 4 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 2.6mg | 1 % | |
Sodium 79.3mg | 3 % | |
Potassium 695.6mg | 18 % | |
Total Carbohydrate 59.4g | 17 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 54.2g | ||
Protein 3.9g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 267
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