Sweet Potato & Plantain Casserole

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 290.5
  • Total Fat: 9.1 g
  • Cholesterol: 86.6 mg
  • Sodium: 189.2 mg
  • Total Carbs: 49.1 g
  • Dietary Fiber: 6.3 g
  • Protein: 6.5 g

View full nutritional breakdown of Sweet Potato & Plantain Casserole calories by ingredient
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Number of Servings: 3


    sweet potatoes, plantains, coconut, egg, sour cream, ginger, salt, pepper


Divide ginger, salt and pepper in half. Bake or microwave sweet potatoes until soft. When cool enough to handle, mash sweet potatoes in baking dish. Stir in half of salt, pepper and ginger. Add sour cream, egg, mix until smooth. Bake at 350 F for 30 minutes.

While sweet potato mixture is baking, grate a green plantain into a small mixing bowl. Add coconut and remaining salt, pepper and ginger. Spray a skillet with olive or peanut oil and drop plantain mix by spoonfuls into hot skillet. Since you're not using an inch of oil to fry (as recommended in the original recipe), watch and turn carefully when golden brown on bottom. Drain on paper towels.

When sweet potato mix is set up like custard, crumble crispy plantain mix over the casserole and bake for another 10 minutes. Plantains may not be crisp and crumbly, but they will make a nice crunchy topping when baked.

Number of Servings: 3

Recipe submitted by SparkPeople user RMOORE42.

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