Sautéed Sweet Plantains (Tajaditas Dulces de Platano)
Prep time
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These are so good. This traditional South America and Caribbean side dish adds a nice sweetness to any meal. Use plantains with heavy black spotting to a fully black skin. Try these bananas in place of potatoes with your meal, you'll like it
Serves: 6
  • ¼ cup peanut oil for frying
  • 2 tablespoons butter
  • 3 yellow plantains (very ripe heavy black spotting or all black), peeled and cut in -thick slices
  • 3 tablespoons brown sugar
  • ¼ teaspoon salt (optional
  1. 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
  2. Drain plantains on a paper towel-lined plate and sprinkle with salt before serving
Use non-stick fry pan and omit the oil or use very little. Mix salt with sugar. Can put sugar straight into butter and oil.
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