1 medium sweet potato
1 cup butter, softened
2 tbls cinnamon
1 tsp vanilla
1 tsp mace or nutmeg
¼ cup brown sugar
Pepper and cinnamon, to taste
Melt butter in the microwave for 10 seconds.
Add cinnamon, vanilla, nutmeg and brown sugar. Stir until combined well.
Warm in the microwave for 15 seconds, stir well. Warm in the microwave for another 15 seconds and stir well.
Chill in the fridge for roughly 15 minutes. Once chilled you will notice the oil has separated from the rest of the ingredients. Stir the ingredients again and it will turn into a thick paste. Set aside.
Pre-heat oven to 350 degrees.
Cut the sweet potato in very thin, whole slices, width-wise, so the pieces are circular.
Peel the plantain and also cut into thin, circular pieces. Cut the same number of slices as there is potato.
Fry the slices in a pan with oil. Make sure the pieces stay intact and don’t overlap. Sprinkle cinnamon right after you put them in the pan. Flip the slices every few minutes, until each side browns.
Once all of the slices have been fried, cut a small wedge out of each slice. The wedge should be the same shape as a slice of pizza, and roughly half an inch thick at the perimeter of the slice. Essentially, each slice should resemble a lily pad.
Paste cinnamon butter on one side of each plantain slice and place on top of a potato slice. Make sure the cut-out wedges match up.
Place each pair of slices on a baking sheet. Bake for roughly 5 minutes, enough to make each piece very hot.
Remove from oven and immediately place a dollop of cinnamon butter in the center of each piece. Do this with haste so that the butter gradually melts. Add pepper for spice if you wish.
Serve while still hot.