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.
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- 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.