Daily Dose of Greens

Tips For Eating and Living Well

  • Home
  • Recipes
    • Breakfast
    • Soups
    • Salads
    • Side Dishes
    • Entrees
    • Kid Friendly
    • Desserts
    • Juicing
  • Articles
  • Pregnancy
  • Babies
  • Gardening
  • Weight Loss
  • About
  • Recipe Index

Sweet Potato and Plantain Mash

November 15, 2017 by maryrossfowler Leave a Comment

sweet potato

I must admit, it’s hard to beat traditional sweet potato casserole for the holidays. But in the off chance that you’re cooking for a group of people who enjoy culinary adventure, I recommend changing things up a bit with this Sweet Potato & Plantain Mash with Toasted Hazelnuts! It’s close enough to sweet potato casserole that you won’t be straying from tradition too much, and the added plantains complement the sweet potatoes with their mild sweetness and starchy goodness. Top the whole thing off with toasted hazelnuts, and you have a nutritious side dish that’s worthy of the holiday table.

But first, let’s do a recap of the Thanksgiving recipes so far:

Apple Sage Dressing with Miso Mushroom Gravy

dressing

Pumpkin Cheesecake

pumpkin cheesecake

Basic Cranberry Sauce

cranberry sauce

And now, Sweet Potato & Plantain Mash!

sweet potato

If you’re not excited about Thanksgiving, you should be!

Chef Abby is ready!

sweet potato

If you’ve never eaten plantains before, it’s important to know that a) they do not taste like bananas, and b) they are actually ripe when the skins are almost completely black. They’re starchy and slightly sweet, and are often used in Caribbean cooking (fried plantains are the BEST). If you’re concerned some people you’re serving won’t like them, try keeping the plantain mash on its half of the pan/dish rather than swirling too much of it in with the sweet potatoes. That way your guests can choose one or the other, or combine them.

Now, on to the recipe!

sweet potato

Sweet Potato and Plantain Mash
 
Save Print
Prep time
20 mins
Cook time
1 hour
Total time
1 hour 20 mins
 
Change up your sweet potato routine with this creamy mash-up of sweet potatoes and plantains, topped with toasted hazelnuts.
Author: Mary Ross Fowler | Daily Dose of Greens
Recipe type: Side Dish
Cuisine: Holiday
Serves: 5-7
Ingredients
  • 3 medium to large sweet potatoes
  • 3 ripe plantains, peeled and chopped
  • 2 cinnamon sticks
  • ¾-1 cup coconut sugar (or sweetener of choice), divided
  • 3 T. Earth Balance (optional), divided
  • 1 tsp. salt
  • ½ tsp. ground cinnamon
  • Pinch ground ginger
  • Pinch salt
  • ¼ cup toasted hazelnuts (toast on baking sheet at 375 degrees until golden), chopped
Instructions
  1. Bake sweet potatoes on a baking sheet or in a baking dish on 375 degrees F for about 1 hour (time depends on size of potatoes), or until you can easily pierce them with a fork.
  2. While the potatoes are baking, add your chopped plantains to a medium saucepan, along with the cinnamon sticks, ½ cup coconut sugar, 2 T. Earth Balance, and salt. Cover with water and simmer until tender, 15-20 mins. Drain and reserve liquid. Mash the plantains, adding enough of the reserved liquid until creamy. Taste for sweetness.
  3. When the potatoes are cool enough to handle, pull off the skins and discard. Mash the potatoes with ½ teaspoon cinnamon, ¼ cup coconut sugar, 1 T. Earth Balance, pinch ground ginger, and salt. Add some of the plantain liquid and mash until creamy. Taste and add more sugar if you prefer a sweeter dish.
  4. In an oven-safe dish or skillet, spread out the plantain mash on one half and the potatoes on the other. Using the back of a spoon, swirl the two halves together (just a little!), allowing ridges to remain on top.
  5. Broil mash for 5-8 mins until the ridges turn golden, if desired. Sprinkle with more cinnamon and toasted hazelnuts before serving. If you're really feeling indulgent, drizzle with a little melted Earth Balance.
3.3.3077

sweet potato

Even though I designed this recipe with Thanksgiving in mind, it would really be good any time of the year! It’s a great side dish because it’s sweet, creamy, and adds a pretty golden color to your plate.

Let me know if you try it!

Happy Thankgiving, everyone!

Save

Save

Save

Save

Save

Share this:

  • Print
  • Email
  • Tweet

Like this:

Like Loading...

Filed Under: Holiday Recipes, Kid Friendly, Recipes, Side Dish, Vegan Tagged With: gluten-free, hazelnuts, plantains, side dish, sweet potatoes, Thanksgiving, vegan

« Basic Cranberry Sauce
Turmeric Vegetable Stew »

Recent Posts

  • Herby Green Goddess Dressing
  • Simple Beet Hummus
  • Saucy Butter Beans
  • Vegan Borscht
  • Oatmeal Walnut Cookies with Chocolate Chips
  • Lemon Harissa Cabbage Soup

Leave a ReplyCancel reply

Hi, I'm Mary Ross! I am a Registered Dietitian in Winston-Salem, NC. I manage my lupus and promote disease prevention with a plant-based diet and overall healthy lifestyle. I love cooking, sports, gardening, and spending time with family!

Email me at DailyDoseOfGreensRD@gmail.com

Let’s Connect!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Like DDG on Facebook!

Like DDG on Facebook!

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Tags

almonds anti-inflammatory avocado beans beets breakfast broccoli carrots cashews chickpeas chocolate cilantro cinnamon coconut coconut milk cookies dairy-free dessert dinner DIY featured garlic ginger gluten-free ice cream kale kids Mexican mushrooms oats oil free potatoes rice salad side dish snack soup summer sweet potatoes tahini tomatoes turmeric vegan vegetarian weight loss

Trending Posts

Kenyan Maharagwe (Spiced Coconut Bean Soup)
Turmeric, Ginger, & Lemon Shots
Strawberry Smash Cake (Vegan & GF)
Chocolate Smash Cake
Peanut Butter Protein Bars
Ethiopian Sweet Potato Stew
Greek Orange Honey Cake
Red Bean Ice Cream (Vegan)

Archives

  • February 2025
  • November 2024
  • May 2024
  • January 2024
  • April 2023
  • February 2023
  • October 2022
  • April 2022
  • February 2022
  • January 2022
  • September 2021
  • August 2021
  • June 2021
  • May 2021
  • April 2021
  • March 2021
  • February 2021
  • December 2020
  • November 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • May 2020
  • April 2020
  • March 2020
  • February 2020
  • January 2020
  • December 2019
  • October 2019
  • September 2019
  • August 2019
  • May 2019
  • February 2019
  • November 2018
  • October 2018
  • September 2018
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • March 2018
  • February 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • December 2015
  • November 2015
  • October 2015
  • September 2015
  • August 2015
  • July 2015
  • June 2015
  • May 2015
  • April 2015
  • March 2015
  • February 2015
  • January 2015
  • December 2014
  • November 2014

Follow me on Twitter

My Tweets

Copyright © 2025 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

%d