This sweet plantains recipe is guaranteed to become your favorite way to enjoy these yummy starchy vegetables. If you’ve ever had sweet fried plantains and wondered how to recreate that sticky-sweet magic at home, this is it! Using ripe plantains that are perfectly soft and packed with natural sugars, this dish delivers the taste of the Caribbean straight to your table in just a few simple steps.

Why You’ll Love It
If you're looking for a restaurant quality sweet plantains recipe - this is it!
If you dream about biting into golden-brown sweet caramelized plantains with crispy edges and a tender center, then get pumped because I'm going to show you how to do it.
These platanos maduros are the perfect side dish for savory dishes like my turkey pastelon, mojo pressure cooker pork, or even arroz con gandules.
They’re also equally amazing paired with ice cream or drizzled with maple syrup for a dessert twist.
This sweet plantains recipe is beginner-friendly, requiring just a sharp knife, a large skillet, and a little oil.
Whether you’re exploring cuban cuisine, reminiscing about a trip to Puerto Rico, or trying your hand at a classic from different cultures, this is one of those favorite plantain recipes you’ll make on repeat.
How to Choose and Know When Plantains Are Ripe
Picking the right plantains is key to making the best plantains. Start by understanding that plantains are part of the banana family, but they have a thicker skin and a higher starch content. Although plantains are common in latin america, there's a high probability you can find ripe sweet plantains at your local grocery store. I have lived in NYC and FL and found that most, if not a lot of grocery stores carry them.
For sweet plantains, you’ll need ripe plantains that have transitioned from bright yellow to having lots of black spots or even completely black skin. These almost black plantains are the sweetest maduros, as the natural sugars have fully developed.
If you can only find green plantains or yellow plantains, don’t worry. Simply leave them at room temperature on your countertop or in a paper bag for a few days to ripen. The bag traps the ethylene gas, speeding up the ripening process.
As they ripen, this type of banana will become softer to the touch and their flavor will sweeten considerably.
Avoid green bananas or plantains that feel too firm when making this sweet plantains recipe. They’re best used for savory recipes like twice-fried plantains or plantain chips.
For this recipe, look for a balance: plantains with a soft feel, black skin, and a hint of remaining yellow. These will give you the perfect caramelized texture and crispy edges once cooked because of their high sugar content.
Ingredients & Substitutions
- Ripe Plantains: To make this easy sweet plantains recipe, look for plantains with lots of black spots or black skin for the sweetest flavor. If you only find yellow plantains with bright yellow skin, let them ripen at room temperature in a paper bag for a few days.
- Neutral Oil: Use avocado oil, canola oil, or coconut oil for frying. Both enhance the caramelized texture without overpowering the natural flavor.
- Kosher Salt: A little salt sprinkled at the end balances the sweetness and brings out the flavors of the sweet caramelized plantains.
How to Make It
PREPARE THE PLANTAINS: Cut the ends of the plantains off and use a sharp knife to slice lengthwise through the thicker skin. Peel and slice the ripe plantains diagonally into thick slices about ⅓ - ½ inch wide.
HEAT THE OIL: In a large skillet or nonstick skillet, add enough neutral oil to cover the bottom of the pan by about ¼ inch. Heat over medium heat until shimmering.
FRY & SOFTEN: Place the sliced plantains in a single layer in the hot oil. Fry for 2-3 minutes on each side over medium heat until softened.
CARAMELIZE THE PLANTAINS: Increase the heat to medium-high heat to bring out their natural sugars. Flip the plantains and cook until deep golden brown and slightly crispy. Repeat with remaining slices.
DRAIN AND SEASON: Transfer the plantains to a plate lined with paper towels to absorb excess oil. Sprinkle with kosher salt while still warm.
SERVE OR SAVE: Serve them warm or store leftovers in an airtight container for up to 3-4 days.
What to Serve with Plantains
Here are some of my favorite dishes to pair with this sweet plantains recipe:
- Turkey Pastelon
- Simple and Easy One Pot Black Beans and Rice Recipe
- Smith Family's Tampa Cuban Sandwich Recipe with Garlic Herb Butter
- Easy Pressure Cooker Pulled Pork Recipe (Instant Pot)
- Baked Empanadas Recipe (Easy & Delicious Beef)
- Easy Guava Pastries Recipe with Cream Cheese (Pastelitos)
And if you've got overly ripe bananas, be sure to make my cake mix banana bread recipe. It's so easy and it's loaded with brown sugar!
Don’t forget to save this sweet plantains recipe for the next time you’re craving the sweetest maduros. Whether it’s your first time making oven-roasted sweet plantains, air fryer plantain chips, or these classic pan-fried beauties, you’ll always remember that first bite!
Recipe
Easy Pan-Fried Caramelized Sweet Plantains Recipe
Equipment
Ingredients
- 3 large Ripe Plantains (marbled between black and yellow)
- Neutral Oil such as Avocado Oil
- ¼ teaspoon Kosher Salt
Instructions
- Cut the ends off the Plantains and discard. Using a sharp pairing knife, gently cut through the peel—making sure not to cut too deep—lengthwise, then remove the outer peel.
- Slice the Plantains diagonally into ⅓-inch rounds and set aside.
- In a large non-stick pan or large frying pan, add enough Oil so that it’s about ¼ inch deep. Heat the Oil to medium heat and add Plantains.
- Cook Plantains on each side for a few minutes until they begin to soften. Flip and repeat.
- Once soft-looking, turn the heat to medium-high to start the caramelization. Cook the Plantains for a few minutes or until they turn dark golden brown. Flip and repeat.
- Remove from heat and place on a paper towel to drain excess Oil. Sprinkle with Salt before serving.