Roasted Spicy Sweet Potatoes and Plantains

Carbs, carbs carbs. We all know I love carbs. And potatoes (sweet potatoes in particular) have always been one of my favorite foods.

Last fall when I lived in Minnesota I was exposed to several varieties of sweet potatoes I’d never had before. I’m sure I walked by them in grocery stores in the past and overlooked them in search of regular, but now that I’ve discovered the likes of purple and Japanese sweet potatoes, I truly enjoy mixing up my potato game.

Then, a few months ago, the plantain obsession started, and now these babies have become a routine part of my starchy vegetable parties.

And the best part about these parties is that I can mix and match my starchy carbs to my liking.

A lot of people ask me how I eat potatoes and plantains since I eat them so frequently. This (along with plain baked with salt and almond butter) is one of my favorite ways.

Simple, spicy roasted sweet potatoes and plantains make a the perfect side dish to your meal (try alongside a tofu scramble!), or topped with avocado, beans, and/or pico, can easily become a meal.

All you need is a couple potatoes, a plantain and some spices, and you’ve got a yummy nutrient-packed starchy vegetable treat on its way.

I hope you try this dish, and if you do let me know! Comment below or tag me on Instagram.

Spicy Sweet Potatoes & Plantains

Prep Time:Β Β 5 minutes
Cook Time: 30-40 minutes
Servings: 1-3, depending on if you eat as an entree or side dish

Ingredients:

  • 1 large sweet potato
  • 1 large purple sweet potato (can sub Japanese sweet potato, regular potato, or additional regular sweet potato)
  • 1 large very ripe (brown) plantain
  • 1 tablespoon avocado or olive oil
  • 1/2 teaspoon cumin
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper
  • heafty sprinkle of salt
  • avocado, black beans, and/or cilantro for serving (optional)

Method:

  1. Preheat oven to 425Β°F.
  2. Cube sweet potatoes into equal sized cubes or coins. Place in a bowl. Microwave for 90 seconds – 2 minutes to soften slightly, as potatoes will cook more quickly than plantains otherwise. Slice plantain into 1/4 inch thick coins and add to bowl
  3. Drizzle oil on potato cubes and plantains. Add cumin, turmeric, and cayenne and toss until evenly coated.
  4. Spread potatoes/plantains onto a parchment or silicone mat lined baking sheet.
  5. Bake for 30-40 minutes until potatoes are tender and browned. Remove from oven and serve with avocado, black beans, and/or cilantro.

3 thoughts on “Roasted Spicy Sweet Potatoes and Plantains

  1. Pingback: Random Eats Lately | kbaked

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