A side dish with delicious taste and presentation!

Caribbean Stuffed Plantains

1 pound ground round

3 tablespoons olive oil

1 1/2 cups cubed sweet potatoes

1 medium onion, chopped

1 cup chopped pepper

1/2 cup sliced celery

1 large clove garlic, minced

1 (16-ounce) can chopped tomatoes

1 tablespoon fresh or 1 teaspoon dried oregano

1/2 teaspoon red pepper flakes

1/2 teaspoon seasoned salt

2 tablespoons chopped parsley

2 plantains

1. In large skillet, brown beef in 1 tablespoon olive oil. Stir to break into bits. Add sweet potatoes, onion, pepper, celery and garlic. Sauté until vegetables are tender. Add tomatoes, oregano, red pepper, salt and parsley. Simmer 10 minutes to blend flavors.
2. In skillet, heat remaining 2 tablespoons oil. Slice plantains lengthwise into 8 strips; sauté in hot oil until golden. Remove from heat and shape into ring. Fasten ends with toothpick. Stand on edge on serving plate. Fill center with sweet potato filling.
3. If desired, garnish with fresh sprigs of oregano, pineapple wedge and star fruit.

Makes 4 servings.

Recipe and photograph courtesy of North Carolina Sweetpotato Commission.