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Baked Sweet Plantains with Cinnamon and Nutmeg – vegetarian recipe
Stav Kogan

Baked Sweet Plantains with Cinnamon and Nutmeg

A simple, satisfying dessert of tender, caramelized plantain slices kissed with cinnamon, cumin, and nutmeg. This recipe brings a touch of tropical warmth to any evening, inspired by the sun-drenched flavors of Puerto Rico.
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings: 8 serving
Calories: 33
Ingredients Method Nutrition

Ingredients
  

  • 4 very ripe plantains (skin should be yellow with many black spots)
  • ¼ tsp (1.25 ml / 0 fl oz) ground cinnamon
  • ¼ tsp (1.25 ml / 0 fl oz) ground cumin
  • Pinch of freshly grated nutmeg
  • Avocado oil spray or other neutral cooking spray
  • Use very ripe plantains with mostly black skins for the sweetest, most caramelized results. Yellow plantains will be starchier and less sweet.
  • Ensure plantain slices are in a single layer and not touching on the baking sheet to promote even browning and prevent them from steaming.

Method
 

  1. Preheat your oven to 450°F / 232°C. 2. Prepare the plantains: Trim the ends, then peel and discard the skins.
  2. Slice the plantains on a diagonal into ½-inch thick pieces. 3.
  3. In a small bowl, whisk together the ground cinnamon, ground cumin, and grated nutmeg. 4. Lightly spray a large baking sheet with cooking spray.
  4. Arrange the plantain slices in a single, even layer, using two sheets if necessary to avoid overcrowding. 5. Spray the tops of the plantains and sprinkle evenly with the spice mixture. 6.
  5. Bake for 8 minutes, or until the bottoms are golden brown. 7. Carefully flip the slices with a metal spatula and continue baking for another 4 to 6 minutes, until both sides are beautifully golden and caramelized. 8.
  6. Remove from the oven and serve immediately while warm.
  7. Keep a close eye on the plantains as they bake; the natural sugars can cause them to go from golden to burned very quickly.

Nutrition

Calories: 33kcalCarbohydrates: 6gProtein: 0.2gFat: 1g

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