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Nutrition Facts

Serving Size 1 (106g)

Recipe makes 4 servings

Calories 158
Calories from Fat 62 (39%)
Amount Per Serving %DV
Total Fat 7.0g 10%
Saturated Fat 1.0g 5%
Monounsaturated Fat 5.0g
Polyunsaturated Fat 0.8g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 20mg 0%
Potassium 397mg 11%
Total Carbohydrate 25.1g 8%
Dietary Fiber 2.4g 9%
Sugars 10.0g
Protein 1.3g 2%

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Skillet Sweet Potato and Plantain

Recipe #388392 | 40 min | 10 min prep | add private note

By: Italian_mama
Sep 2, 2009

Sooo Delicious!! I love making this and having leftovers The flavors blend great together and you can add other ingredients to your liking. This is also very filling, so it can be served as an economical main dish, considering the ingredients are inexpensive

SERVES 4 -6 (change servings and units)

Ingredients

Directions

  1. 1
    Peel sweet potato and dice into small cubes.
  2. 2
    Boil potato in water; until cooked. Drain, shake off as much water as you can.
  3. 3
    Saute onion in 1 tbsp oil over med. heat for about 5 mins in large non-stick skillet.
  4. 4
    Add other 1tbsp oil and plantain to skillet, increase heat to med. high. Saute till golden brown. Add cooked sweet potatoes. Using a metal spatula, saute all three ingred. for another 3-5 minutes seasoning to taste with sea salt, pepper, and ground cayenne pepper.
  5. 5
    Serve with rice or in tortillas and salsa and/or guacamole. Enjoy!

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Featured Reviews for This Recipe

From: Idioteqnician

On Oct 3, 2009

I used butter nut squash instead of sweet potato. Lots of cayenne and then lots of hot sauce while eating it. Served it on brown rice alongside a chick pea stew. Good!

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