This Cuban-inspired sheet pan plantain combines roasted sweet plantains, sweet potatoes, and black beans together with Latin seasonings for an excellent side dish… or even a breakfast!
I use sweet plantains in this recipe and not green plantains; I like the sweet starchiness of sweet plantains as well as their softer texture next to a roasted sweet potato.
Occasionally referred to as “cooking bananas”, sweet plantains are plantains that have riped until they are bright yellow with splotchy black parts.
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They’re sweeter than their starchy, drier, younger selves, which are sold with their green skins still on and haven’t ripened to the flavor of sweet plantain.
A green plantain used in this sheet pan plantains recipe will work, though- the finished dish just won’t be as sweet as it’s meant to be, but that bright Caribbean flavor still comes through, due largely to the seasoning blend and fresh cilantro on top.
I like serving this dish as a side to something rich and meaty, like with a pork pernil or other slow-roasted pork recipes.
It’s also great as a breakfast, especially with a fried or poached egg on top!
The finished dish holds up well as a leftover, too; make a big batch and have it for lunch for the next few days.
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Cuban-Inspired Sheet Pan Plantains with Black Beans and Sweet Potatoes
- 2 large sweet potato peeled and roughly diced (about 1 lb)
- 2 large sweet plantain peeled and sliced into coins ½ inch thick
- 4 tablespoons olive oil
- 2 teaspoons dried cumin
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 1 8- ounce canned black beans drained
- lime juice
- 2 tablespoons fresh cilantro chopped
- If frozen, thaw in the fridge overnight.
- Preheat the oven to 450*F.
- Spread the seasoned potatoes and plantains on a sheet pan in an even layer, and place in the oven.
- Bake 15-18 minutes or until the potatoes are soft and beginning to brown.
- Remove the pan from the oven and add the black beans, using a large spoon to gently stir the beans into the potatoes and plantains mixture.
- Serve sprinkled with the lime juice and chopped cilantro or parsley.
Prepare From Prepped:
- Peel and chop the sweet potato and plantain and add them to a large reusable bag or container.
- Add the olive oil and dried spices, and toss until the potatoes and plantain are evenly coated.
- Chop the cilantro or parsley and toss with the lime juice and store in a resealable bag or container.
- Freeze for up to 3 months or store in the fridge for 5-7 days.
Make From Fresh:
- Preheat the oven to 450*F. In a large bowl, combine the sweet potatoes, plantains, oil, and seasonings. Use a spoon to toss and mix, then spread in an even layer on the sheet pan.
- Place the pan in the oven and bake 15-18 minutes, until the sweet potatoes have cooked through and are soft in the center.
- Remove the pan from the pan from the oven and pour on the black beans. Use a spoon to gently mix.
- Top with fresh lime juice and scatter the chopped herbs on top.