“Bright golden and orange and bursting with flavor, these make an excellent and unusual thanksgiving side dish -- also, they're a quite healthy addition to the indulgent spread! Very high in potassium, vitamin C, vitamin A, and fiber”
4-6 side servings

Ingredients Nutrition

  • 2 large ripe plantains (yellow-spotted or full-black ripeness)
  • 2 medium yams (bright golden yams are best) or 2 medium sweet potatoes (bright golden yams are best)
  • sea salt
  • 2 -6 tablespoons olive oil or 2 -6 tablespoons cooking spray


  1. Wash the sweet potatoes. Pierce the peel in 6-8 places, place both in microwave and nuke for 4-6 minutes, until partially cooked.
  2. While sweet potatoes are cooking, peel plantains and slice into medium rounds.
  3. Slice sweet potatoes into chunks. My preferred method it to quarter them and then chunk the quarters like a banana. Nice triangular pieces are good for presentation.
  4. Heat olive oil in a large skillet or nonstick frying pan.
  5. On medium to medium-high heat, fry sweet potato and plantain slices together, stirring and flipping to prevent sticking or burning.
  6. Grate sea salt over slices during frying process.
  7. Drain and shake onto serving plate. Best hot! Reheat well in oven or toaster oven after refrigeration, poorly in microwave.

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