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    You are in: Home / Recipes / Sweet Potato Bake With Shredded Plantain and Coconut Topping Recipe
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    Sweet Potato Bake With Shredded Plantain and Coconut Topping

    Sweet Potato Bake With Shredded Plantain and Coconut Topping. Photo by NcMysteryShopper

    1/1 Photo of Sweet Potato Bake With Shredded Plantain and Coconut Topping

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    25 mins

    2 hrs 5 mins

    tara portee's Note:

    This was created for Ready, Set, Cook 2006. The sweet potato bake is jazzed up by the topping of the shredded plantain. The fried shredded plantain is known as aranitas. In spanish this means, "little spiders." The little plantain threads are sticking out in all directions, thereby creating the "spidery" look.

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    1. 1
      Preheat oven to 400 degrees.
    2. 2
      Prick the sweet potatoes with a fork and roast them on a foil lined pan for 1 hour and 15 minutes.
    3. 3
      Once they are cool enough to handle , peel.
    4. 4
      Puree the peeled potatoes in the large bowl of a food processor until very smooth.
    5. 5
      Add the rest of the ingredients and blend well.
    6. 6
      Pour into a buttered 2 quart casserole dish and bake in a 350 degree oven for 40 minutes.
    7. 7
      Prepare the topping while the casserole is baking.
    8. 8
      Peel the plantain and run them through the grater attachment on the food processor.
    9. 9
      Add plantain shreds into a bowl with the ginger, salt, pepper and sugar. Mix lightly with a spoon.
    10. 10
      Heat the canola oil in a skillet until it is hot but not smoking.
    11. 11
      Drop plantain mixture by tablespoons into hot oil.
    12. 12
      Fry about three minutes on each side. (reduce heat if they start to over brown).
    13. 13
      Remove to paper towel lined platter to cool.
    14. 14
      Once cool, crumble the plantain.
    15. 15
      Combine the coconut with the plantain.
    16. 16
      Once the sweet potato mixture has baked for 40 minutes, add the plantain mixture to the top and lightly pat. Bake another 10 minutes.

    Ratings & Reviews:

    • on March 18, 2006


      Really really yummy! I wish I had time to have made this during the contest but so glad that I hung on to it and tried it even though it did not make the finals. It really should have. this is delish! thanks for a great recipe!

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    • on March 06, 2006


    • on March 04, 2006


      Oh I really liked this recipe! The sweet potato was so creamy and delicious! I think I tasted the mixture that I poured out of the food processor and into the casserole dish a hundred times! It was sweet, but not overly sweet. The aranitas were a pleasant addition and I wish I had made more. I lost the attachment to my food processor that holds the grater on, so I grated them by hand (very slippery!).The combination of the two was pure genius! Good Luck Chef!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Sweet Potato Bake With Shredded Plantain and Coconut Topping

    Serving Size: 1 (246 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 746.7
    Calories from Fat 508
    Total Fat 56.4 g
    Saturated Fat 15.6 g
    Cholesterol 106.0 mg
    Sodium 660.4 mg
    Total Carbohydrate 60.1 g
    Dietary Fiber 3.9 g
    Sugars 38.0 g
    Protein 5.0 g

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