Sweet Potato Plantain Bake Recipes

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MASHED SWEET POTATOES AND PLANTAINS

The mashed sweet potatoes and plantains are my favorite. They are sweetened with a little brown sugar, but the sweetness of the plantains comes out by pan frying it instead of boiling it.

Provided by Vchef607

Categories     Yam/Sweet Potato

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6



Mashed Sweet Potatoes and Plantains image

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.

Nutrition Facts : Calories 361.6, Fat 9.3, SaturatedFat 5.7, Cholesterol 26.6, Sodium 561.9, Carbohydrate 69.8, Fiber 5, Sugar 32.8, Protein 5.5

2 sweet potatoes
3 plantains
1 1/3 cups milk
2 tablespoons butter, plus extra for cooking
3/4 teaspoon salt
3 tablespoons brown sugar

SWEET POTATO BAKE WITH SHREDDED PLANTAIN AND COCONUT TOPPING

This was created for Ready, Set, Cook 2006. The sweet potato bake is jazzed up by the topping of the shredded plantain. The fried shredded plantain is known as aranitas. In spanish this means, "little spiders." The little plantain threads are sticking out in all directions, thereby creating the "spidery" look.

Provided by tara portee

Categories     Yam/Sweet Potato

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 15



Sweet Potato Bake With Shredded Plantain and Coconut Topping image

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.

3 large sweet potatoes
2 eggs
1/3 cup melted butter
1/2 cup sour cream
1/2 cup sugar
1 teaspoon ground ginger
3/4 teaspoon salt
1/8 teaspoon pepper
2 green plantains
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons sugar
1 cup flaked coconut
1 cup canola oil

SWEET POTATO-PLANTAIN BAKE

This is the recipe I'm trying in place of the usual marshmallow topped sweet potatoes this Easter. Recipe is from Cooking Light.

Provided by Pinay0618

Categories     Yam/Sweet Potato

Time 55m

Yield 8 serving(s)

Number Of Ingredients 9



Sweet Potato-Plantain Bake image

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.

Nutrition Facts : Calories 237.7, Fat 2.9, SaturatedFat 0.8, Cholesterol 3.1, Sodium 82.5, Carbohydrate 52, Fiber 5.5, Sugar 23.8, Protein 3.8

2 1/4 lbs peeled sweet potatoes
2 cups sliced very ripe plantains (about 1 pound)
1/3 cup packed brown sugar
1/4 cup nonfat milk
1/4 cup low-fat sour cream
1/4 teaspoon ground allspice
cooking spray
1/4 cup whole pitted dates, chopped
1/4 cup slivered almonds, toasted

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