FoodReference.com Logo

FoodReference.com   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

Home       Food Articles       Food Trivia       Today in Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Food Posters       Cookbooks       Magazines       Recipe Contests       Cooking Schools       Gourmet Tours       Food Festivals

You are here > Home > Recipes

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

Chef with red wine glass

MASHED SWEET POTATOES, PLANTAINS AND APPLES

 

Kitchen Memories: A Legacy of Family Recipes
Carla Hall Lyons, a Washington, D.C., caterer, remembers family meals, and this dish in particular. She says, "Mashed sweet potatoes were everybody's favorite at our Sunday family dinners—with or without the almost-burnt marshmallows. It was a way for the kids to get away with a sweet before dessert was served. The addition of the plantains—an African and Caribbean staple—and the apples update this dish and add both sweet and tart flavor notes. The black-ripe plantains are sweeter and softer than both the green and the yellow plantains."
Serves 8.


Ingredients

• 3 small sweet potatoes
• 2 black-ripe plantains
• 2 Granny Smith apples, peeled and quartered plus extra slices for garnish
• 3 tablespoons unsalted butter
• 1/2 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• cinnamon sticks for garnish


Directions
Preheat the oven to 350°F.

Place the whole sweet potatoes on a baking sheet, and bake until fork tender, about 40 minutes.

Line a baking tray with parchment paper or aluminum foil. Spray with cooking spray. Cut each end of the plantains off, and cut them in half lengthwise. Remove the peel. Place the plantain pieces and apple quarters on the pan, and set aside. Halfway through the cooking time of the potatoes, put the plantains and apples in the oven.

Bake the plantains and apples until fork-tender. When the potatoes are cool enough to handle, peel them, and put the potatoes, plantains, and apples in a large bowl with the butter, brown sugar, cinnamon, ginger, and salt. Mix all ingredients with a potato masher, beating until smooth and well mixed. Spoon mixture into a baking dish, and heat through before serving. Sprinkle with cinnamon, and garnish with cinnamon sticks and apple slices.
 

 

Home       About & Contact       Recipes Index       Kitchen Tips       Cooking Contests       Other Links


Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com

All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.

Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.






 

 

 

 

 

Popular Pages

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.