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.
Video
Notes
- Venezuelan Mondongo Soup [recipe+video]
- Instant Pot Venezuelan Oxtail Soup [Sopa de Rabo][Video]
- Venezuelan Asado Negro
- Venezuelan Pabellon Bowl [Video]
- Eggless Venezuelan Tequeños
- Venezuelan Flan Quesillo
- more
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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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!
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.