These Venezuelan Sweet Plantains are divine! They’re caramelized in the outside and soft and tender in the inside. Perfect side dish for any entrée. Can be made ahead. Whole30 friendly.
I cannot believe that I have not shared with you my Venezuelan Sweet Plantains recipe 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 love 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.
How to make Sweet Plantains?
- To make sweet plantain you need to buy yellow plantains with black spots/patches.
- 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.
How to make Whole30 complaint 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.
- Remove the peel in strips with your finger.
- Cut the plantains into 1-inch-thick slices.
- Heat avocado oil and ghee 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 cinnamon. Cover the skillet and cook, turning them over once, until the plantains are tender, and they have caramelized, about 8 – 10 minutes.
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.
Next time you are in the grocery store grab some yellow plantains and make these delicious Venezuelan Sweet Plantains.
Happy Cooking!!!
Venezuelan Sweet Plantains
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
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.
Notes
Nutrition
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- Cast Iron Skillet
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- Chef Knife
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- Bamboo Cutting Boards
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- Measuring Spoons
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