Plantains and sweet potatoes are two of my favorite go-to sides because they are both super cheap, filling, and delicious. They can also both be prepared either sweet or savory. I decided to combine the two for a dense, hearty side dish. I have been wanting to make this recipe for a couple of weeks now but I was waiting for the weather to cool down so I could comfortably cook a hot meal over the oven. Now that the chilly weather has made an appearance it’s the perfect time to start eating heavier foods.
This recipe requires minimal ingredients and is so simple to make. It can be served alongside some greens, veggies, or vegan chicken and topped with walnuts or pecans. This is an easy recipe to double if you wanted to make this ahead for the week to use for meal prepping.
YIELDS
2 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 yellow plantain
- 1 sweet potato, peeled & diced
- 2 tbsp olive oil
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/2 tsp ginger
- to taste salt & pepper
- 2 tbsp vegan butter
- 2 tbsp almond milk
- 2 garlic cloves, minced
- to top walnuts
- 1 yellow plantain
- 1 sweet potato, peeled & diced
- 2 tbsp olive oil
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/2 tsp ginger
- to taste salt & pepper
- 2 tbsp vegan butter
- 2 tbsp almond milk
- 2 garlic cloves, minced
- to top walnuts
Directions
1. Preheat oven to 425F.
2. Bring a large pot of water to a boil. Slice your plantain in half crosswise, leaving it in the peel, and place in the pot. Reduce to a simmer and cook until soft, about 20-25 minutes.
3. In a mixing bowl, toss the sweet potato, olive oil, and spices. Pour evenly onto a baking pan and bake until cooked through, about 25 minutes, tossing halfway through.
4. When done cooking, drain the water and peel the plantains. Add the plantains back into the pot. Add the sweet potato to the pot. Add the butter and milk and mash together. Adjust spices to preferred taste.
5. Stir in garlic cloves.
6. Top with walnuts.
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Photo: Lauren Sacerdote
