nutritional information

Per Serving:

  • Calories: 200
  • Protein: 1 g
  • Total Fat: 4 g
  • Saturated Fat: 1 g
  • Carbohydrates: 42 g
  • Sodium: 200 mg
  • Fiber: 4 g
  • Sugar: 24 g

Sugared Sweet Potatoes, Plantains and Apples

Sugared Sweet Potatoes, Plantains and Apples


While candied yams are a typical side dish in soul food cooking, combining them with plantains, a Caribbean and African favorite, and seasonal apples, which are plentiful at this time of year, makes for a delicious side dish or dessert. Black-ripe plantains are very soft and sweet and are generally used in desserts.
  • 2 very ripe, blackened plantains
  • 1 large sweet potato, peeled
  • 3 Granny Smith apples, diced
  • 3 Tbs. soy margarine, melted
  • ½ cup firmly packed brown sugar
  • ½ tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ½ tsp. salt
  • ½ cup water
  1. Preheat oven to 350F.
  2. Cut ends off plantains, and halve lengthwise. Remove peel by putting thumb between fruit and peel, and pulling thumb down length of fruit. Cut plantain on bias into 1/2-inch pieces.
  3. Quarter sweet potato lengthwise. Cut each quarter into 1/4-inch pieces.
  4. Mix apples, plantains and sweet potatoes in large bowl. In separate bowl, combine melted margarine, brown sugar, cinnamon, ginger, salt and water. Toss sweet potato mixture with brown sugar mixture, and place into ovenproof dish.
  5. Bake for 20 minutes covered. Uncover, and bake 20 minutes more.

Wine Suggestions
With all that’s going on in this dish, keep the wine simple. A not-too-sweet Riesling would work well, something light but not overpowering such as a Columbia Valley Riesling. For a little more adventure and for flavors of fruits and spices to complement this dish, try a German Sparr Gewurztraminer Reserve.

December 2003

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Really helpful per your feedback I will parboil the sweet potatoes for 10-15 min first. Also will add some golden raisins and diced shallots.

Rachel - 2015-09-11 21:49:57

To ensure sweet potatoes are a bit softer for this recipe. The night before I bring them to a boil in brown sugar, lt cool store in fridge overnight. Im not a fan of ginger so I substitute with maple and allspice. BLACK plantains

Ms TAylor - 2015-07-18 21:16:44

I made this dish today and think it's a great dish and taste really good. But, I would cook the sweet potatoes separate because mine came out a little too firm and crunchy. I prefer them really soft.

Christina Milliner - 2015-01-06 03:29:21

This is delicious, however, I would cut back on the ginger just a touch. Be sure to turn your vegetables at intervals so the syrup coats them. And, yes, be sure to use a very ripe plantain. Even "close" wasn't quite ripe enough.

Carey - 2015-01-03 00:16:09

This is one of the most fantastic dishes I have ever made. I cooked this for an additional 15 minutes uncovered because the sweet potatoes were not cooked through yet and that seemed to do the trick. The texture and firmness of the sweet potatoes mixed with this glaze and the fruit makes this mixture taste exactly like apple pie! Note I used 1 honey crisp apple and 2 gala.

Kate Grayson - 2013-10-25 16:09:35

Greetings! I made this dish for a vegan potluck and the plantain and apples tasted great together but the sweet potato did not cook all the way through. So I HIGHLY recommend cooking the sweet potatoes first then mixing everything up and cooking according to the recipe.

Nazma - 2011-10-15 17:52:01