Sauteed Sweet Plantains recipe
Inspired by Cuban-style sweet plantains called maduros, these sauteed sweet plantains make a perfect side dish to salty or savory dishes like black beans and rice or roasted meat. Unlike maduros, they are not deep-fried, only lightly sauteed in coconut oil so the end result is a bit lighter. You’ll want to find the ripest plantains you can: yellow plantains that have turned black on the outside. Yellow plantains with black spots can also be used, just know that your final dish will be slightly starchier and less sweet. Green plantains are very starchy and not sweet and should not be used here.
2 very ripe plantains (blackened on the outside)
1 tablespoon virgin coconut oil
1 tablespoon maple syrup
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
pinch of salt
Peel plantains by slicing off the very ends and making a long, shallow slice down the side of the plantain through the skin only. Then peel off the skin like a jacket. Slice the plantains on a bias into 1/4” thick coins.
Heat a large nonstick skillet on medium and add coconut oil. Saute plantains (in batches if necessary) for 2-3 minutes on each side until golden brown. Then add the maple syrup, cinnamon, allspice, and salt and stir to coat evenly. Let the maple syrup cook down until each plantain has a very thin, sweet, sticky coating on the outside. Remove to a plate and let cool slightly before serving.