Equals good. Different tasting, that’s for sure. I think that the balance is tipped towards the plantain in this equation. So, the next time I will use more sweet potatoes.

I removed the skin of a plantain banana and roasted it in the oven. I also roasted one whole sweet potato until it was a charred and blackened lump. I placed the banana and the scooped out potato into a blender and added some of the left over caramel. And blended it until it was smooth. Or at least I tried that. It seemed like it needed a little bit more liquid to get it blended fully. So I added some of my holiday eggnog (heavy cream, rum, brandy, and whiskey).