I tried plantains for the first time last year when we were in Mexico for my brother's wedding, then my sister made some at my island themed bachelorette party, and then we had them again when we were in St. Lucia for our honeymoon. I'm not really sure what made me decide to make them, but I picked up a plantain when I went shopping over the weekend and let it get nice and ripe. Let's just say that I was not a fan of this side dish at all. It was way too sweet and made me feel nauseous afterward. I hate ripe bananas, and I guess I don't care for ripe plantains either. There are a few things I would do to this recipe to improve it. First, I wouldn't let the plantain get as ripe as I did. Second, I would cut the amount of sugar by at least half and add a little more salt. Last, I think I'd like them better breaded, so maybe add some breadcrumbs to the sugar/salt mixture. The overall texture was good, and I like the way the sugar caramelized and made the outside a little chewy. I just couldn't handle how sweet they were. I don't think I'll be experimenting with plantains again any time soon. I need to forget how sick I felt last night first.
Sautéed Sweet Plantains
- 1 medium ripe plantain, diagonally sliced
- 1 1/2 Tbs Splenda Sugar Blend
- 1/2 tsp salt
- butter flavored cooking spray
- 1 tsp vanilla
Mix Splenda and salt.
Place plantain slices in a bowl.
Pour mixture over plantain slices, and toss to coat.
Heat a medium nonstick skillet coated with butter flavored cooking spray and vanilla over medium heat. Add plantains.
Sautée until golden brown, turning once.
Serve hot.
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