Roasted Sweet Plantains With Cream and Cinnamon Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated August 30, 2018
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J. Kenji Lopez-Alt

Recipe Details

Roasted Sweet Plantains With Cream and Cinnamon Recipe

Active 5 mins
Total 30 mins
Serves 4 servings
Cook Mode (Keep screen awake)

Ingredients

  • 2 ripe plantains (skins should be completely black)
  • 1/2 cup crème fraîche or clotted cream
  • 1/4 cup sugar
  • 1 teaspoon cinnamon

Directions

  1. Adjust oven rack to middle position and preheat oven to 350°F. Peel plantains and slit lengthwise, being careful not to cut all the way through. Use your fingers to open up the slit like a hot dog bun. Spread crème fraîche evenly inside the slits. Sprinkle with sugar and cinnamon. Place on a parchment-lined rimmed baking sheet and bake until fully tender and sugar has started to caramelize, about 30 minutes. Let cool slightly and serve.

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