TL/DR – Roasted Sweet Potatoes and Plantains with Romesco Sauce. Served as an appetizer or a side, these flavors meld so well and are almost addicting. –
Roasted sweet potatoes are delicious. Roast them up with some plantains and the result is a wonderful friendship. Serve Roasted Sweet Potatoes and Plantains alongside this Breadless Romesco Sauce and there will be zero leftovers.
Plantains might weird you out because they look like big, odd bananas. They are starchier than bananas and the difference between green and yellow is night and day. But they are delicious and worth moving past your feelings. Perhaps the easiest way to start cooking plantains is to roast them. Cut off each end, then slice down the length of the thick peel and remove it like a jacket. Cut them into chunks slightly larger than the sweet potatoes, toss in olive oil, salt and pepper and place on the other half of the sheet pan. That way, if they finish a tiny bit earlier, you can scoop them off and finish roasting the potatoes.
A great way to avoid a mushy sweet potato is to cube and roast them at 425 degrees F. They typically take a little bit less time than regular small red potatoes. I recommend, if possible, getting a long and thin sweet potato, so that each chunk has some skin. Toss in oil, salt and pepper and roast skin side down on one side of the sheet pan. The skins will get a bit crispy and they won’t stick to the pan as easily. This technique also yields perfect Roasted Potatoes.
Cut them into chunks slightly larger than the sweet potatoes, toss in olive oil, salt and pepper and place on the other half of the sheet pan. That way, if they finish a tiny bit earlier, you can scoop them off and finish roasting the potatoes.
Roasted Sweet Potatoes and Plantains with Romesco Sauce
Ingredients
- 1 medium sweet potato, preferably long and thin, cut into 1 inch cubes, each with skin if possible
- 1 plantain, just turning from green to yellow, peeled and cut into 1.5 inch chunks
- 2 T extra virgin olive oil
- 1/2 t kosher salt
- 1/8 t ground black pepper
- 1 batch Breadless Romesco Sauce, see below.
Directions
- Step 1 Heat oven to 425 degrees F.
- Step 2 Spray a sheet pan lightly with nonstick spray.
- Step 3 Cut the sweet potatoes and plantains and separate them onto two sides of a sheet pan.
- Step 4 Toss in olive oil, salt and pepper and then spread the sweet potatoes out, skin side down on one side of the pan and the plantain chunks, round edge down, on the other side of the pan.
- Step 5 Roast for 20 minutes, then check each for doneness. Poke with a fork and if the fork is easily removed, then they are done. If the plantains are done, simply remove them with a spatula onto a plate and allow the sweet potatoes to roast for a few more minutes, checking frequently.
Breadless Romesco Sauce
Ingredients
- 4 stewed tomatoes, or 8 halves, pulled from a 14.5 oz can
- 1 12 oz jar roasted red peppers, rinsed and drained
- 1 medium clove garlic, chopped roughly
- 1/2 c parsley leaves
- 1/2 c almond slivers, toasted and cooled
- 1/4 c extra virgin olive oil
- 2 T red wine vinegar
- 1/2 t paprika
- 1/2 t kosher salt
- 1/8 t ground black pepper
Directions
- Step 1 Place all ingredients into a food processor and process until smooth.
- Step 2 Serve immediately or cover and refrigerate for up to a week.
