When it comes to a special holiday dinner, traditional recipes are hard to beat. They’re convenient and reliable and everyone expects to see them on the table year after year.
However, for a new take on the traditional sweet potato casserole, the chefs at The Culinary Institute of America suggest a Latin twist by making this side dish with plantains.
Click Here to watch more videos from The Culinary Institute of America (CIA) highlighting many of their recipes perfect for any occasion.
- 3 plantains, very ripe, approximately 2 cups
- 3 medium sweet potatoes, approximately 2 cups
- 1 1/2 large russet potatoes, approximately 2 cups
- 1/4 to 1/2 cup heavy cream, hot
- 1/4 to 1/2 cup milk, hot
- 4 ounces unsalted butter
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- Salt as needed
- Black pepper as needed
- In a 350 degree F oven, bake plantains, sweet potatoes, and russet potatoes in their skins until soft, approximately 30 to 45 minutes.
- Once the potatoes and sweet potatoes are fully cooked, cut them lengthwise and force them, flesh side down, through a medium sized wire rack into a bowl. The skins will stay behind on the wire rack.
- Peel the plantains and puree together with the russet and sweet potatoes with a food mill or ricer, or mash in a standing mixer with the paddle attachment.
- Add the 1/4 cup cream, 1/4 cup milk, butter, and all the spices and mix until smooth. Depending on the ripeness of the plantains, you may need to add up to 1/4 cup more of both cream and milk if you find the mixture too dry.
- Add salt and pepper to taste and adjust seasonings as needed.