1 cup brown sugar
4 ripe plantains cut lengthwise into 1/8-inch-thick slices (sliced sweet potatoes may be substituted)
2 cups water
8 ounces sweet butter (optional)
1/4 teaspoon salt
sherry
In a saucepan, combine sugar, water and salt and cook over medium heat until a thick syrup forms. Simmer. Add plantain slices and butter to the syrup and continue simmering for 15 minutes. Lace each individual serving with a tablespoon of sherry and serve at once.
Can be served with grated ice and milk too.