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Sweet and White Potatoes with Cilantro Cream

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  • Prep 15 min
  • Total 1 hr 5 min
  • Servings 6
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Enjoy these herbed potatoes topped with sour cream – a hearty casserole dinner!
Updated Oct 22, 2010
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Ingredients

  • 4 medium baking potatoes (1 1/2 pounds)
  • 4 medium sweet potatoes or yams (1 1/2 pounds)
  • 2 tablespoons margarine or butter, melted
  • 1 teaspoon salt
  • 1 container (8 ounces) sour cream
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon finely chopped cilantro
  • 1 tablespoon lime juice
  • 1 small green chili, seeded and finely chopped (1 tablespoon)

Steps

  • 1
    Heat oven to 400°. Grease rectangular baking dish, 11x7x1 1/2 inches.
  • 2
    Peel baking potatoes and sweet potatoes; cut into 1/4-inch slices. Spread potatoes in baking dish. Drizzle with margarine, and sprinkle with salt; stir to coat.
  • 3
    Cover and bake about 45 minutes or until potatoes are tender.
  • 4
    Mix remaining ingredients. Spoon sour cream mixture over potatoes. Bake uncovered 5 minutes.

Tips from the Betty Crocker Kitchens

  • tip 1
    Handle hot chilies with care and be sure to wash your hands thoroughly after chopping. A jalapeño chili is a good choice for this recipe. If fresh chilies are not available, use a four-ounce can of green chilies, drained, for the fresh green chili.

Nutrition

235 Calories, 11g Total Fat, 3g Protein, 34g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
235
Calories from Fat
100
Total Fat
11g
Saturated Fat
5g
Cholesterol
25mg
Sodium
460mg
Total Carbohydrate
34g
Dietary Fiber
3g
Protein
3g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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