Sweet Plantains Recipe

Peel and slice

Choose 3 ripe plantains (skin mostly yellow with brown/black spots). Cut off the stem ends. Make a shallow slit along the length of each plantain skin and peel it away. Slice each plantain on the diagonal into 1/2-inch (about 1.25 cm) thick slices to increase surface area for caramelization.

Pat the slices dry with a paper towel to remove excess moisture—this helps them brown faster and reduces splattering when they hit the pan.

Heat pan and fat

Set a large nonstick or stainless-steel skillet over medium heat. Add 1 tablespoon vegetable oil and 1 tablespoon unsalted butter. Allow the butter to melt and foam, about 30–45 seconds, but do not let it burn.

Brown plantains

Arrange the plantain slices in a single layer in the hot pan without overcrowding (work in two batches if necessary). Cook undisturbed for 2–3 minutes until the bottoms are golden-brown and caramelized. Flip each slice and cook the other side 2 minutes until browned.

Add sugar and seasoning

Reduce heat to medium-low. Push the plantains to one side of the pan and add 1 tablespoon unsalted butter and 2 tablespoons brown sugar to the empty space. Let the sugar melt and combine with the butter for about 30 seconds, stirring gently to dissolve. Sprinkle 1 teaspoon ground cinnamon and a pinch of salt over the plantains, then tilt the pan so the melted sugar/butter mixture coats the slices. Continue cooking, spooning the glaze over plantains for another 1–2 minutes until they are glossy and sticky but not burnt.

If slices begin to stick, add a splash (about 1 teaspoon) of water or 1 teaspoon fresh lime/lemon juice to loosen the glaze and add brightness. Cook an additional 15–30 seconds to reduce the liquid.

Check doneness

Plantains should be tender when pierced with a fork and well caramelized on both sides. If they need more time, cook over low heat 1–2 minutes longer, watching carefully so the sugar doesn't burn.

Plate and garnish

Transfer the sweet plantains to a serving plate. Spoon any remaining glaze from the pan over the slices. Sprinkle optional toasted sesame seeds or chopped toasted nuts and add fresh mint leaves if using. Serve warm with a scoop of vanilla ice cream or a dollop of Greek yogurt, if desired.