Sauteed Plantains & Sweet Potatoes

This comforting side dish combines the natural sweetness of ripe plantains and sweet potatoes with savory aromatics. The plantains caramelize beautifully in butter and oil, while the sweet potatoes absorb the rich flavors of garlic and fresh herbs. A splash of broth creates a light, flavorful sauce that ties everything together. It&# 226;ÂÂs an international-inspired dish that feels both rustic and elegant. Ideal for pairing with grilled meats or fish, this vegetarian-friendly option brings warmth and depth to any dinner table. The texture contrasts between the tender potatoes and slightly crispy plantain edges make every bite satisfying.

Cooking Method: Stewing

Cuisine: Global

Courses: Side Dishes

Difficulty: Intermediate

Servings: 6

Calories: 216.1

Dietary: Gluten-free

Description

This comforting side dish combines the natural sweetness of ripe plantains and sweet potatoes with savory aromatics. The plantains caramelize beautifully in butter and oil, while the sweet potatoes absorb the rich flavors of garlic and fresh herbs. A splash of broth creates a light, flavorful sauce that ties everything together. It&# 226;ÂÂs an international-inspired dish that feels both rustic and elegant. Ideal for pairing with grilled meats or fish, this vegetarian-friendly option brings warmth and depth to any dinner table. The texture contrasts between the tender potatoes and slightly crispy plantain edges make every bite satisfying.

Ingredients

2 tablespoon Butter or margarine
2 tablespoon Cooking oil
2 cup Sliced cooked sweet potatoes
2 whole Plantains, peeled & chopped
1/2 cup Chopped green onion
1/2 cup Chopped cooked ham (optional)
1 clove Garlic, minced
1/2 cup Chicken or beef broth
2 tablespoon Chopped fresh thyme, dill, chervil, or savory
to taste Salt
to taste Pepper

Directions

1
In a large skillet, melt the first 2 tablespoons of butter (or margarine) and cooking oil over medium-high heat until hot.
2
Add the chopped plantains, sliced sweet potatoes, green onions, minced garlic, and ham (if using) to the skillet.
3
Cook, stirring frequently, for about 5 minutes until the plantains begin to brown and vegetables soften slightly.
4
Pour in the chicken or beef broth.
5
Cover the skillet and simmer for 10 minutes, or until the plantains and sweet potatoes are tender.
6
Remove the lid. Stir in the remaining butter and your choice of fresh herbs (thyme, dill, chervil, or savory).
7
Season with salt and pepper to taste. Serve warm.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 216.1kcal

% Daily Value *
Total Fat 12.8g20%
Saturated Fat 2.8g14%
Cholesterol 0.0mg0%
Sodium 126.1mg6%
Total Carbohydrate 24.1g9%
Dietary Fiber 3.6g15%
Sugars 5.0g
Protein 1.9g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegetarian version, omit the ham and use vegetable broth instead of chicken or beef broth.

Choose plantains that are yellow with some black spots for the best balance of sweetness and starch.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or broth to restore moisture.

You can substitute yams for sweet potatoes if preferred; adjust cooking time if the yams are cut into larger chunks.

Keywords: plantains, sweet potatoes, sauteed, side dish, vegetarian, international cuisine, garlic, fresh herbs, comfort food, healthy sides, gluten free, dinner party

Read it online: https://www.chefs-mate.com/recipe/sauteed-plantains-sweet-potatoes/