Sweet Potatoes with Plantains and Pecans

[lovebenton0]

Sweet Potatoes with Plantains and Pecans

• 3 large sweet potatoes
  
• 4 plaintains (unripe to mid ripe-- mostly green to slightly yellow)
  
• 2/3 c pecan halves split
  

Syrup

• 1 stick butter (unsalted)
  
• 1 c brown sugar
  
• 1 tsp cinnamon (ground)
  
• 1 tsp ginger (ground)
  
• 1/2 c apple cider plus 2 Tbsp apple cider vinegar
  

Garnish:

• 12 pecan halves
  
• Thin slivers of *candied ginger (optional)
  

Peel sweet potatoes, and cut in quarters.

Cut each section in half (or 3 pieces if potatoes are very large).

Cut plantains in half crosswise. Take a sharp knife and slit the plantain peels lengthwise. Remove peeling.

Quarter plantains.

Spray a 3 quart (or 9" x 13") glass baking dish with cooking spray.

Arrange the potatoes and plantains so you have a piece of plantain for each two sweet potatoes pieces.

Melt butter in saucepan, stir in brown sugar.

Add the apple cider/cider vinegar to make a nice syrup.

Stir in cinnamon and ginger.

Cook on med low, stirring until well blended and slightly thickened.

Add pecans to syrup.

Ladle evenly over sweet potatoes/plantains.

Top with the additonal pecan halves (and slivers of candied ginger, if using).

Cover with heavy foil and bake for 45 to 50 minutes at 375 F.

SP and plantains should be very tender but not mushy when done.

Remove foil from dish, turn off oven, return dish for five minutes to set the glaze.

*If the candied ginger seems hardened, soak in a little warm cider for a few minutes.

Keywords: Side, Easy

( RG1203 )