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
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- Venezuelan Pernil
- Venezuelan Shredded Beef (Carne Mechada)
- Venezuelan Beef Liver and Onions
- Browse more recipes…
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
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
Originally posted April 2019, post content edited to add more helpful information, no change to the recipe in January 2022.
