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Sauteed Sweet Plantains (Tajaditas Dulces de Platano)

Sauteed Sweet Plantains (Tajaditas Dulces de Platano)


"This traditional South America and Caribbean side dish adds a nice sweetness to any meal. Use plantains with heavy black spotting to a fully black skin. Try these bananas in place of potatoes with your meal, you'll like it!"
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15 m servings 177 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 177 kcal
  • 9%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 130 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Heat peanut oil and butter in a large skillet over medium-high heat until the butter begins to sizzle. Gently toss plantain slices with brown sugar, then place into hot oil. Fry until the plantains begin to turn golden brown, then turn over, and continue frying until they have caramelized, about 2 minutes per side.
  2. Drain plantains on a paper towel-lined plate and sprinkle with salt before serving.

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Read all reviews 57
  1. 77 Ratings

Most helpful positive review

I tried making this recipe in 4 ways: with sugar and without, and sliced vs. quartered. I used canola oil and omitted the salt. The quartered with sugar tasted like one of my favorite restaurant...

Most helpful critical review

This was the first time I've cooked plantains and I didn't really know what they tasted like. Personally they were too sweet for me and I used two really, really ripe plantains (completely black...

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Least positive

I tried making this recipe in 4 ways: with sugar and without, and sliced vs. quartered. I used canola oil and omitted the salt. The quartered with sugar tasted like one of my favorite restaurant...

Amazing! I prepared this ahead of time for convenience and put them into 2 quart-size zipper bags. By the time I wanted to sautee them, the sugar and the moisture from the plantains had turned ...

Delicious!! I was playing around with different methods and I wound up putting the sugar directly in the oil/butter, which worked ten times better. i also skipped salt, but they're awesome. i th...

As far as slicing goes, don't slice them into circles - they're not supposed to be like that. Slice the plantain at an angle, a little over 1/2 an inch thick. This makes each slice longer than t...

I made some changes and additions to this recipe. I used very ripe plantains. I bought them when they were yellow with slight black spots and let them sit on my counter for 2 weeks (yes, 2 wee...

The taste was really good - and the texture of the plantains too. But I would not recommend draining on a paper towel, unless it is for 5 seconds max, because as the sugar cools it turns into a...

Nice and sweet. Did not use salt. Used a non-stick skillet with 1 Tbsp butter and a little canola oil.

I took the advice of some others and mixed the sugar and salt into the melted butter (I used only butter), then I fried them over medium heat. Because so many people mentioned that these were st...

Good, but my plantains were not ripe enough. MAKE SURE YOUR PLANTAINS ARE VERY VERY RIPE!

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