3 ripe plantains, chopped

2 cinnamon sticks

¼ cup brown sugar

8 tablespoons butter, divided

1 teaspoon kosher salt

water to cover

ground cinnamon, to taste

salt and pepper, to taste


1.   Combine plantains in a saucepan with cinnamon sticks, brown sugar, 4 tablespoons butter and kosher salt.  Cover with water, heat and simmer until tender, 15 to 20 minutes. Drain, reserving the liquid.  Mash the plantains.

2.   Brown the remaining 4 tablespoons butter in a skillet, 6 to 10 minutes.  Mix into the plantains; add enough of the reserved liquid until creamy.  Season to taste with ground cinnamon, salt and pepper.

from the Food Network Magazine

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