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Sauteed Sweet Plantains (Tajaditas Dulces de Platano)

Sauteed Sweet Plantains (Tajaditas Dulces de Platano)

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E.Florida

This traditional South America and Caribbean side dish adds a nice sweetness to any meal. Use plantains with heavy black spotting to a fully black skin. Try these bananas in place of potatoes with your meal, you'll like it!

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Nutrition

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  • Calories:
  • 177 kcal
  • 9%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 130 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Heat peanut oil and butter in a large skillet over medium-high heat until the butter begins to sizzle. Gently toss plantain slices with brown sugar, then place into hot oil. Fry until the plantains begin to turn golden brown, then turn over, and continue frying until they have caramelized, about 2 minutes per side.
  2. Drain plantains on a paper towel-lined plate and sprinkle with salt before serving.
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Reviews

Starbuck1121
130
11/7/2007

I tried making this recipe in 4 ways: with sugar and without, and sliced vs. quartered. I used canola oil and omitted the salt. The quartered with sugar tasted like one of my favorite restaurant dishes; when sliced, the sweetness of the sugar was overwhelming. Without sugar, quartered tasted like warm bananas. In conclusion, add sugar if you cut the plantains into bigger sections; omit the sugar if it is sliced more thinly.

JMANSAVAGE
76
3/2/2008

Amazing! I prepared this ahead of time for convenience and put them into 2 quart-size zipper bags. By the time I wanted to sautee them, the sugar and the moisture from the plantains had turned into a caramel sauce. I used a non-stick pan and omitted the peanut oil. Absolutely delicious! I served with the Cuban Pork Roast and the Corn and Black Bean salad from this site, along with my mango salsa (warmed) to top the pork and some basic Cuban rice for a fabulous meal. Will definitely make again and again!

Kayu
56
10/29/2008

Delicious!! I was playing around with different methods and I wound up putting the sugar directly in the oil/butter, which worked ten times better. i also skipped salt, but they're awesome. i think getting the ripest ones you can is best, but if you can only get the green ones, don't fret, they're still tasty.