Mashed Sweet Potatoes And Plantains Recipes

MASHED PLANTAINS

Steps:

• Combine 3 chopped ripe plantains in a saucepan with 2 cinnamon sticks, 1/4 cup brown sugar, 4 tablespoons butter and 1 teaspon kosher salt. Cover with water and simmer until tender, 15 to 20 minutes. Drain, reserving the liquid. Mash the plantains. Brown 4 tablespoons butter in a skillet, 6 to 10 minutes. Mix into the plantains; add enough of the reserved liquid until creamy. Season with salt, pepper and ground cinnamon.

WHITE 'N' SWEET MASHED POTATOES

Steps:

• Place russet potatoes and sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain., In a large bowl, mash the potatoes with the milk, butter, salt, cinnamon and nutmeg until potatoes reach desired consistency.

MASHED SWEET POTATOES WITH MARSHMALLOWS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain. Transfer drained sweet potatoes to a baking sheet.
• Bake sweet potatoes in the preheated oven until dried, 3 to 4 minutes; transfer to a mixing bowl.
• Mash sweet potatoes with a potato masher until no large lumps remain; add sugar, allspice, and cinnamon. Continue mashing potatoes until evenly seasoned; spoon into a casserole dish. Spread miniature marshmallows in an even layer over the sweet potato mixture.
• Bake in oven until marshmallows just begin to brown, 10 to 15 minutes.
• Switch oven to broil; cook under broiler for 1 minute.

SWEET BALSAMIC SALMON WITH SWEET POTATO AND PLANTAIN MASH

Steps:

• To cook the salmon: Place the salmon in a shallow dish, add 2 Tbsp of dressing; season to taste. Marinate for 15 minutes in the refrigerator.
• Meawhile, place the potatoes and plantain in a pot with water and cook until tender, drain
• Preheat the oven to 400°F. Line a baking sheet with parchment paper and lay the salmon fillets on it.
• Bake for 10-12 minutes or until just cooked through, but not dry.
• In a saucepan place the olive oil over medium heat. Add the garlic and cook for 2 minutes. Add the potatoes and plantains to the pan, mash them and mix to combine. Season, to taste. Add the green onion slices to garnish.
• Top the salmon with remaining dressing, serve over the mashed sweet potato and plantain puree.

MASHED SWEET POTATOES

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, 20 to 30 minutes.
• With an electric mixer on low, blend potatoes, slowly adding milk, about 1/2 a cup at a time. Use more or less to achieve desired texture. Add butter and maple syrup to taste. Blend until smooth. Serve warm.

MASHED SWEET POTATOES AND PLANTAINS

Steps:

• Peel and dice the potatoes into 1 inch cubes. Place into a pot of cold water (the water should completely cover potatoes) and bring to a boil. Boil until potatoes are fork tender. Strain.
• While the potatoes are cooking, slice the plantains into 1 inch thick slices. Place some butter in a pan and pan fry the plantains until golden brown.
• Mash the potatoes and plantains together, then add milk, 2 tbsp butter, salt, and brown sugar.

MASHED SWEET POTATOES

Steps:

• Place the sweet potato in a medium-size pot. Cover with water and bring to a boil. Boil for 10 minutes. Peel the plantain and cut into pieces. Add to the boiling water and cook for 5 minutes. Remove from the heat and drain. Return the potato and plantain to the pot and mash well with a potato masher. Incorporate brown sugar, cinnamon, and butter. Add nutmeg and salt, to taste. Blend well.

SKILLET SWEET POTATO AND PLANTAIN

Steps:

• Peel sweet potato and dice into small cubes.
• Boil potato in water; until cooked. Drain, shake off as much water as you can.
• Saute onion in 1 tbsp oil over med. heat for about 5 mins in large non-stick skillet.
• Add other 1tbsp oil and plantain to skillet, increase heat to med. high. Saute till golden brown. Add cooked sweet potatoes. Using a metal spatula, saute all three ingred. for another 3-5 minutes seasoning to taste with sea salt, pepper, and ground cayenne pepper.
• Serve with rice or in tortillas and salsa and/or guacamole. Enjoy!