When I saw this recipe, I didn’t look very closely at it. Plantains, yams, what could be bad. I finally had three very ripe plantains – the only way I can get ripe plantains is by buying them when they are yellow and letting them turn black on the back of my kitchen counter. Then I looked more closely at the recipe, from Cooking Light, and realized that it was a pureed dish with dates and nuts sprinkled on top. It was sort of a Thanksgiving side dish, on the sweet side – but I was more interested in something more hearty – or maybe more chewy. So I fiddled around and came up with what is essentially a roasted vegetable dish that could still be used as a side dish. Plantains roast quite well so I may experiment with them some more in the future.
Roasted Yams and Plantains
Cooking Spray
2 pounds of sweet potatoes or yams, peeled and cut into 1 inch pieces
3 very ripe plantain peeled, halved lengthwise, and cut across in ½ inch slices
1/3 cup packed brown sugar
1/4 cup fat-free milk
1/4 cup non-fat sour cream
1/4 teaspoon ground allspice
1/4 cup pitted dates, chopped
1/2 cup sliced almonds,
Preheat oven to 350°. Spray a baking pan with cooking spray. Mix sugar, milk, sour cream, and allspice in a medium bow; beat 2 minutes at the high speed of a mixer until smooth. Mix in dates. Set aside Put yams and plantains in prepared baking pan. Spray lightly with cooking spray and toss. Bake for one hour or until potatoes are tender. Remove from oven. Pour milk mix over yams. Toss well. Sprinkle almonds evenly over top. Bake for an additional 20 minutes. This makes 8 servings at about 3 grams of fat/serving.
Variation: This was pretty sweet. You could probably use less sugar.
0 Responses to “Roasted Yams and Plantains”