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Caribbean Stuffed Plantains

1 pound ground round

3 tablespoons olive oil

1 1/2 cups cubed sweetpotatoes

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 sweetpotatoes, 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 sweetpotato filling.
3. If desired, garnish with fresh sprigs of oregano, pineapple wedge and star fruit.

Makes 4 servings.

Calories 655 kcal Sodium 445 mg
Protein 23 gm Potassium 1,237 mg
Fat 41 gm Vitamin A 12,097 IU
Carbohydrates 52 gm Thiamin 0 mg
Calcium 79 mg Riboflavin 0 mg
Phosphorus 240 mg Niacin 7 mg
Iron 4 mg Vitamin C 73 mg
Saturated Fat 14 gm Monounsaturated Fat 21 gm
Polyunsaturated Fat 2 gm Cholesterol 96 gm.

Recipe and photograph courtesy of North Carolina Sweetpotato Commission.