Sautéed Sweet Plantains
The recipe in the video is a tad different from what I used in Practical Paleo, so I'm sharing the original with you as well!
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon paprika optional, or use SMOKY blend
- 1/2 teaspoon sea salt
- 1/4 teaspoon coconut sugar optional
- 2 very ripe plantains look for black spots
- 1/4 cup coconut oil, ghee or butter add more as needed
Make the plantains: In a small bowl, combine the cinnamon, paprika (optional), salt, and sugar (if using); set aside. Cut the plantains on the bias into 1/4-inch-thick slices.
Heat the coconut oil in a sauté pan over medium heat. Use enough oil to completely cover the bottom of the pan and come at least halfway up the sides of the plantain slices.
Add the plantains in a single layer, working in batches so as not to overcrowd the pan, and cook for 3 to 4 minutes per side, until lightly browned and cooked through.
The plantains are ready to flip when they release from the bottom of the pan with little resistance. Place the sautéed plantains on a paper towel–lined plate and season immediately with the spice mixture.
Don’t overdo the plantain blend, or the sugars will burn.
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