Grilled Plantains & Sweet Potatoes
By Chef Eduardo Garcia
There are many elements to this dish that I absolutely adore. For the food lovers out there it sure is nice to cook with new ingredients and although I grew up eating plantains many folks haven’t. They are tasty, easy to work with and versatile. In this dish the combination of starchy plantains and moist sweet potatoes creates a beautiful balance. As a bonus this dish is terrific paired with grilled foods as they need very little tending on the grill and become more of a background task. Bien Provecho!
2 - Medium Ripe Plantains (yellow, without black spots)
2 - Jewel Sweet Potatoes
½ - Lemon
3 - Sprigs of fresh Thyme
1 - Tooth of Garlic, minced
1 Tbsp - Unsalted Butter
1 Tbsp - Montana Mex Avocado Oil
1 tsp - Montana Mex Sweet Seasoning
Cook whole plantains and sweet potatoes (skin still on) over a medium-high grill for 20-30 min or until interior feels soft but not quite fork tender.
Remove from heat and allow 5 minutes to cool. Once cool cut sweet potatoes and plantains in half lengthwise. Cut sweet potato into 2” pieces.
Peel plantain and cut plantain fruit into half moons roughly the thickness of your pinky finger.
In a sauté pan over medium-high heat melt butter and Montana Mex Avocado Oil. Add plantain & sweet potato and pan fry for 3 minutes. The plantain will begin to brown and the skin on the sweet potatoes will begin to blacken and become crispy.
Add thyme, garlic, Montana Mex Sweet Seasoning and give it all a good mix. Allow the garlic & thyme to release their flavor for about a minute, then add a splash of fresh lemon Juice. Serve and enjoy!