Best Skillet Sweet Potato And Plantain Recipes

SWEET POTATO AND ROASTED PLANTAIN SOUP WITH FRIED PLANTAIN AND SMOKED CHILE CREMA

Steps:

• Preheat oven to 400 degrees F. Place plantain on a baking sheet and roast until skins are black and plantains are soft, remove and let cool. Peel and cut into chunks. Heat maple syrup over medium heat, add the roasted plantain and saute until caramelized. Remove with slotted spoon and place food processor and process until smooth.
• Place potatoes, plantains and vegetable stock in a medium saucepan and cook for 30 minutes. Add the coconut milk and cook for 5 minutes. Place in a food processor and process until smooth. Season with salt and pepper to taste.
• Smoked Chile Crema: 1 cup creme fraiche 2 teaspoons chipotle pepper puree Salt Combine creme fraiche and chipotle puree in a small bowl and season with salt. Assemble: Cilantro leaves Ladle soup into 8 bowls. Drizzle with smoked chile crema and garnish with fried plantains and cilantro leaves.
• Heat oil to 365 degrees F. in a medium skillet.
• Add plantains in batches and cook until golden .
• brown. Remove to a plate lined with paper towels and season with salt.

SWEET POTATO BAKE WITH SHREDDED PLANTAIN AND COCONUT TOPPING

Steps:

• Preheat oven to 400 degrees.
• Prick the sweet potatoes with a fork and roast them on a foil lined pan for 1 hour and 15 minutes.
• Once they are cool enough to handle , peel.
• Puree the peeled potatoes in the large bowl of a food processor until very smooth.
• Add the rest of the ingredients and blend well.
• Pour into a buttered 2 quart casserole dish and bake in a 350 degree oven for 40 minutes.
• Prepare the topping while the casserole is baking.
• Peel the plantain and run them through the grater attachment on the food processor.
• Add plantain shreds into a bowl with the ginger, salt, pepper and sugar. Mix lightly with a spoon.
• Heat the canola oil in a skillet until it is hot but not smoking.
• Drop plantain mixture by tablespoons into hot oil.
• Fry about three minutes on each side. (reduce heat if they start to over brown).
• Remove to paper towel lined platter to cool.
• Once cool, crumble the plantain.
• Combine the coconut with the plantain.
• Once the sweet potato mixture has baked for 40 minutes, add the plantain mixture to the top and lightly pat. Bake another 10 minutes.

SKILLET SWEET POTATO AND PLANTAIN

Steps:

• Peel sweet potato and dice into small cubes.
• Boil potato in water; until cooked. Drain, shake off as much water as you can.
• Saute onion in 1 tbsp oil over med. heat for about 5 mins in large non-stick skillet.
• Add other 1tbsp oil and plantain to skillet, increase heat to med. high. Saute till golden brown. Add cooked sweet potatoes. Using a metal spatula, saute all three ingred. for another 3-5 minutes seasoning to taste with sea salt, pepper, and ground cayenne pepper.
• Serve with rice or in tortillas and salsa and/or guacamole. Enjoy!

MASHED SWEET POTATOES AND PLANTAINS

Steps:

• Peel and dice the potatoes into 1 inch cubes. Place into a pot of cold water (the water should completely cover potatoes) and bring to a boil. Boil until potatoes are fork tender. Strain.
• While the potatoes are cooking, slice the plantains into 1 inch thick slices. Place some butter in a pan and pan fry the plantains until golden brown.
• Mash the potatoes and plantains together, then add milk, 2 tbsp butter, salt, and brown sugar.

SWEET POTATO-PLANTAIN BAKE

Steps:

• Preheat oven to 350°.
• 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.

SAUTEED SWEET PLANTAINS (TAJADITAS DULCES DE PLATANO)

Steps:

• Heat peanut oil and butter in a large skillet over medium-high heat until the butter begins to sizzle. Gently toss plantain slices with brown sugar, then place into hot oil. Fry until the plantains begin to turn golden brown, then turn over, and continue frying until they have caramelized, about 2 minutes per side.
• Drain plantains on a paper towel-lined plate and sprinkle with salt before serving.