These Venezuelan Sweet Plantains are divine! They’re caramelized on the outside and soft and tender on the inside. Perfect side dish for any entrée. They can be made ahead. Whole30 friendly.
I cannot believe that I have not shared my Venezuelan Sweet Plantains recipe with you until now.
I make this recipe several times per week, and it’s one of the first things I remember cooking on my own as a kid. My mom used to cook plantains almost every day, and the whole family really loved them, especially when served with queso blanco rallado (grated white cheese). YUM.
They are SOO delicious and SOO easy to make that you’re going to get hooked for life!
These Venezuelan Sweet Plantains are also incredibly versatile – serve them alongside your favorite main protein, have them alongside a salad, or enjoy them topped with cheese as a snack.
Next time you are in the grocery store, grab some yellow plantains and make these delicious Venezuelan Sweet Plantains.
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Yellow ripe plantains
- Butter – For this recipe I prefer to use salted butter. For whole30 use ghee.
- Oil – vegetable or canola, for whole30 use avocado oil.
- Sugar – When the plantains are very ripe using the sugar is totally optional since the plantains will caramelize with their own natural sugar.
- Ground cinnamon
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Buy The Right Plantains
To make sweet plantain, you need to buy yellow plantains with black spots/patches.
2 – Pell The Plantains
Cut off the ends of the plantains. Then, use a knife to slice into the skin along the length of the plantain. Don’t slice too deep in, just deep enough to slice the skin. Then, remove the peel in strips with your fingers.
3 – Cut The Plantains
Cut the plantains into 1-inch-thick slices.
4 – Cook The Sweet Plantains
Heat oil and butter in a large skillet over medium-high heat. When the butter is melted, place the plantains slices into the skillet. Fry until the plantains begin to turn golden brown, then turn over, and continue frying, about 2 minutes per side. Reduce heat to low. Sprinkle plantain with sugar and cinnamon. Cover the skillet and cook, turning them over once, until the plantains are tender and they have caramelized for about 8 – 10 minutes.
Serve immediately as a side dish to any entrée.
Frequently Asked Questions
How To Make Whole30 Complaint Plantains?
To make this recipe healthier and whole30 compliant, you just have to substitute the oil and butter for avocado oil and ghee and skip the sugar.
Where Can I Find Plantains?
In The US, plantains are sold in most grocery stores like Walmart or Whole Foods. You’ll need to buy yellow plantains with black spots/patches for this recipe. If you only find green plantains (it happens a lot), buy them green and let them ripe in a dark place in your kitchen. I usually put them in my pantry.
How To Serve Plantains?
Plantains are also incredibly versatile – serve them alongside your favorite main protein, like this Venezuelan Asado Negro or Venezuelan Carne Mechada, or have them alongside a salad or beans, or enjoy them topped with cheese as a snack.
Storing Instructions
Store leftover plantains in an airtight container in the refrigerator for up to 5 days. To reheat, just place them in the microwave for 30-60 sec.
More Recipes You’ll Love!
- Venezuelan Tizana
- Skinny Oat Arepas
- Venezuelan Mondongo Soup [recipe+video]
- Venezuelan Pernil
- Venezuelan Shredded Beef (Carne Mechada)
- Venezuelan Beef Liver and Onions
- Browse more recipes…
❤️ Love what you see? JOIN my Private Baking Club. Also, Subscribe to Mommy’s Home Cooking email list, so you’ll never miss a recipe! And FOLLOW along on Instagram, Pinterest, and Facebook for more fun!
Venezuelan Sweet Plantains
Equipment
Ingredients
- 4 yellow ripe plantains
- 2 tablespoons butter (for Whole30 use ghee)
- 2 tablespoons oil (vegetable or canola, for Whole30 use avocado oil)
- 1 – 2 tablespoons sugar (see notes)
- ¼ teaspoon ground cinnamon
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Cut off the ends of the plantains. Then, use a knife to slice into the skin along the length of the plantain. Don't slice too deep in, just deep enough to slice the skin. Remove the peel in strips with your finger. Cut the plantains into 1-inch-thick slices.
- Heat oil and butter in a large skillet over medium-high heat.
- When the butter is melted, place the plantains slices into the skillet. Fry until the plantains begin to turn golden brown, then turn over, and continue frying, about 2 minutes per side.
- Reduce heat to low. Sprinkle plantain with sugar and cinnamon. Cover the skillet and cook, turning them over once, until the plantains are tender, and they have caramelized, about 8 – 10 minutes.
- Serve immediately as a side dish to any entrée.
Video
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Originally posted April 2019, post content edited to add more helpful information, no change to the recipe in January 2022.
My patients husband eats plantains just as is but I wanted to do it over the stove and they turned out great and delicious . This recipe was easy to follow. Thanks so much!
Hello Takiyah! This is a family favorite. I am glad you enjoyed it too. Thanks so much for trying my recipe and taking the time to come back and let me know!
Thanks for showing me how to do it. Great method. Good food!
Hello Joan! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know! =)
simple direction, great taste
Hello Lynee! Thanks so much for trying my recipe and for taking the time to come back and let me know!
Thank you for posting this recipe! My grandma taught me how to make these,so cooking plantains brings back happy memories
Hello Maria! I LOVE platanos too. I’m delighted to hear you enjoyed it so much. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Absolutely delicious! I just used brown sugar vs regular sugar. So nice and buttery. This is my first time making this dish and will use your recipe whenever I make plantains. Thanks so much.
Hello Agnes! I’m delighted to hear you enjoyed it so much. Thanks so much for trying my recipe and for taking the time to come back and let me know!
They were perfect texture until I let them finish cooking on low while covered. When I removed the top and tried them they had dried out and the texture had changed. They were kind of tough.
Hello Kim! Ohh that is a shame…Were your plantains fully ripen?
Very good recipe. Will definitely make again.
Hello Steven! I’m glad you enjoyed it. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Absolutely delicious!! Can you recommend a substitute for the queso blanco rallado? I couldn’t find much information on what Venezuelan white cheese tastes like.
Hello Lindsey! I’m so happy you liked this recipe. Venezuelan white cheese tastes similar to feta cheese but is not so creamy, it is firmer and more compact. If you live in the US, you can try to find “Queso Duro Aserrin Cheese”, that one is the closest, in taste and texture, I have tried (http://nuestracocinabrands.com/project/nuestro-queso-duro-seco-aserrin-16-oz/). It’s mostly available in Latin grocery stores. If not, just crumble some feta cheese and that will do the trick. Hope that helps! Thanks so much for your feedback and for trying my recipe.
Made this tonight and we enjoyed it so much? Plus, this was my first experience cooking this dish. We have added this delicious recipe to our favorites list.
Thanks!
Hello Joyce! I am glad you enjoyed it. Thanks so much for trying my recipe and for taking the time to come back and let me know!
The video portrays someone dipping the plantain at the end. What do you dip it in?
Hello Mlynn! I dipped it into Venezuelan Nata (https://mommyshomecooking.com/how-to-make-venezuelan-nata/). Thanks so much for trying my recipe and for taking the time to come back and let me know!
Easy recipe and just the right amount sweetness bare-naked. Thank you!
Hello Megan! So glad you liked it. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Meaning that you did not put sugar and cinnamon on them? My dad is feom Puerto Rico and he makes them with salt. No sugar no cinnamon. My friend is from Ecuador and they dont use the sweet yellow /black plantains they use the green ones which are more like potatoes starchy ness.
Great recipe, this was my first time cooking plantains and this was very helpful. I omitted the sugar and cooked them for the length of time stated, it turned out delicious.
Hello Sarah!! Sounds like you nailed it =) Thanks so much for your feedback and for trying my recipe.
Hello!
I have not yet made this, but am planning to do so this weekend for a dinner party. You mentioned that these can be prepared ahead of time. If I make them a day before serving them and refrigerate them until dinner time, how do you recommend reheating them? Just leave them out at room temperature or a bit? Heat on stove? In oven? Thanks!
Hello Courtney! These are supposed to be served warm so I would suggest reheating at low heat over the stove, even the microwave will work fine too. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Oriana, it looks so yummy! I love the step-by-step instructions, making it an easy recipe to follow!
Hello Alina, Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Delicious! Tried it just now, and I’m very pleased with how they came out!
Hello Christina! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know!?
Oriana, it looks perfect and tasty! Can’t wait to have this anytime of the day, love it!
Thanks for your interest in my recipe, Olga! Please come back and let me know how you like it. ?
Thank you so much for this simple and must try recipe. I really loved this very much. Plantain is one of my all time favorite. I really love to try recipes related to plantain.