Sweet potato and plantain puree with maple syrup and cinnamon from Bobby Flay's Mesa Grill Cookbook: Explosive Flavors From The Southwestern Kitchen (page 198) by Bobby Flay

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Notes about this recipe

  • MissKoo on November 14, 2025

    I could not find black ripe plantains for this dish so substituted bananas and added more spices (allspice and nutmeg), so similar to sweet potatoes I have made for Thanksgiving. This was very good side dish with the Red Chile-Honey Glazed Salmon and Jalapeño Crema (p. 116). I actually liked the potatoes cold for breakfast the next day with some of the leftover salmon and crema.

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