Oven Baked Sweet Plantains

Oven baked sweet plantains are the no-fry version of Latin American kitchens’ most beloved side. Two ingredients and 15 minutes stand between you and the caramelized, custard-soft plantains you would normally get from a skillet full of hot oil.

The secret is ripeness. Look for plantains with almost entirely black skins, maybe the occasional yellow streak. Green or yellow plantains stay starchy; black ones have converted nearly all their starch to sugar, which is what gives you that molten, sweet, almost-pudding interior and those caramelized edges. A hot 450°F (230°C) oven and a light spray of cooking oil does what a deep fryer would, just with a fraction of the fat.

Kitchen Tips

• Buy plantains days in advance and let them ripen on the counter until the skins go fully black and spotty. Under-ripe plantains stay firm and starchy even after baking.
• Slice on a deep diagonal for maximum surface area. More exposed surface means more caramelized edges.
• Turn them at least once during baking. Even a quick flip stops one side from burning and keeps the color uniform.
• Serve hot, not warm. Plantains firm up as they cool, losing the soft pillowy texture that makes them special.

Variations

• Dust with ground cinnamon and a pinch of salt before baking for a subtle churro-style finish.
• Drizzle with honey and a squeeze of lime juice at serving for a tropical sweet-tart note.
• Serve alongside black beans and rice for a classic Caribbean plate, or crumble queso fresco over the top.