Skillet Sweet Potato and Plantain
Transform your weeknight dinners with this vibrant and hearty Skillet Sweet Potato and Plantain recipe, a perfect blend of sweet, savory, and lightly spiced flavors. Featuring tender caramelized plantains, golden-brown sweet potatoes, and aromatic red onions, this one-pan dish is seasoned with earthy ground cumin, smoky paprika, and just a hint of optional cayenne for a gentle kick. A final topping of fresh cilantro and a zesty squeeze of lime brighten every bite, making it a versatile dish that works wonderfully as a side or a standalone vegetarian option. Ready in just 40 minutes, this nutrient-packed recipe is an easy, gluten-free, skillet-cooked delight that brings Caribbean-inspired warmth to your table.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 medium (about 1.5 lbs total) sweet potatoes
- 2 large ripe plantains
- 3 tablespoons olive oil
- 1 medium, diced red onion
- 3 cloves, minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh cilantro
- 1 medium, juiced lime
Instructions
Peel and dice the sweet potatoes into 1/2-inch cubes. Set aside.
Peel the plantains and slice them into 1/2-inch thick rounds. If the plantains are very ripe, handle them gently to avoid breaking.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for 8-10 minutes, stirring occasionally, until they begin to soften and lightly brown.
Push the sweet potatoes to one side of the skillet and add the remaining 1 tablespoon of olive oil. Add the diced red onion and minced garlic to the empty side. Sauté for 2-3 minutes until fragrant and the onion starts to soften.
Sprinkle the ground cumin, paprika, cayenne pepper (if using), salt, and black pepper over the sweet potatoes and onions. Stir everything together to coat the vegetables evenly in the spices.
Add the plantain slices to the skillet, gently tossing them with the sweet potatoes and onions. Cook for an additional 8-10 minutes, flipping the plantains occasionally, until they are golden brown and caramelized.
Remove the skillet from heat and sprinkle the chopped fresh cilantro over the dish. Squeeze the juice of one lime over the top for a bright, zesty finish.
Serve warm as a side dish or on its own. Enjoy!
Nutrition Facts
Calories |
550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 679 mg | 30% | |
| Total Carbohydrate | 113.3 g | 41% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 28.7 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 127 mg | 10% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 635 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
