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!!!
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.
- 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
-
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.
When the plantains are very ripe using the sugar is totally optional since the plantains will caramelize with their own natural sugar.
To make this recipe Whole30 compliant use avocado oil and ghee and omit the sugar.
Given the high sugar content in the ripe plantains, I recommend using a nonstick skillet to avoid the plantains stick to the bottom of the pan.
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 cheese as a snack.
-
- Cast Iron Skillet
-
- Chef Knife
-
- Bamboo Cutting Boards
-
- Measuring Spoons
Love what you see? Subscribe to Mommy’s Home Cooking so you’ll never miss a recipe! Follow along on Instagram, Pinterest, Google+, Twitter, and Facebook for more fun!
📱When you make this recipe, be sure to snap a photo and hashtag it #MommysHomeCooking. I’d love to see what you cook!
* This post contains affiliate links, thank you for the support in keeping Mommy’s Home Cooking up and running!
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.