Roasted Yams and Plantains

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.

yam platain bake

Variation: This was pretty sweet. You could probably use less sugar.

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ABOUT KAREN

I have lost 200 pounds. I did not do it through surgery – I don’t like knives and needles – or by joining a club, vigorous exercise, or rigorous dieting. I did it by gourmet cooking. To be precise, by cooking low fat, really delicious food. I love to cook as much as I love to eat. Food magazines are some of my favorite reading. I would feel deprived if I couldn’t have the sensuous experience of good food crossing my lips. This blog is about my perpetual feast, my passionate love of food, with recipes, photos, and occasional advice and principles that I have learned along the way.

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