01
Sweet Potato
5.01 cup : 1 cup
Starchy and sweet, fry or bake
5.0
plantain substitute
for sauce.
Plantain in sauce work means pureed (often green) as a thickener for stews like sancocho, where starch granules swell at 165-185°F to add 1500-2500 cP body. Coating ability on the spoon and reduction tolerance under simmer are the ranking axes here. Sweet potato puree thickens similarly but adds color and sweetness; cassava puree thickens harder but gluey if over-cooked past 200°F.
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adjustment for sauce
Roast sweet potato first, then pulp and whisk 1/4 cup into 2 cups of warm stock; at 180°F the purée stabilizes between 1800-2200 cP — enough body to coat without turning stiff. The 4% natural sugar and orange hue shift a plantain sauce noticeably sweeter and more vibrant. For savory applications like sofrito-based mojo, pull back added sugar by 1 tsp per cup to keep the balance. Use 1:1 cup of plantain purée.
02
Yam
5.01 cup : 1 cup
Dense and starchy, similar when fried
5.0
adjustment for sauce
Yam purée builds thicker than most plantain substitutes: 28% starch drives viscosity to roughly 2500 cP at 1/4 cup per 2 cups liquid, making it one of the more assertive thickeners in this category. Boil yam for 25 minutes, mash until smooth, then whisk in gradually. The color stays pale tan — neutral against bright tropical sauces. Keep the simmer below 200°F once incorporated; sustained high heat turns the texture pasty rather than coating. Use 1:1 cup.
03
Bananas
5.01 piece : 1 piece
Use unripe green bananas for savory
5.0
adjustment for sauce
Ripe banana puree thickens sweet sauces (mole-style, dessert pan sauces) at 1500 cP. Mash 1 banana per 2 cups liquid; simmer 8 minutes at 180°F to tame raw banana note. Color tans visibly. Less suited for savory sauces because of 18% sugar load. Use 1 banana per cup of plantain.
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04
Breadfruit
5.01 cup : 1 cup
Starchy tropical, fry or bake
5.0
adjustment for this dish
Steam breadfruit until soft, mash thoroughly, then whisk the purée into warm stock. At 1/4 cup per 2 cups liquid simmered at 180°F for 10 minutes, viscosity settles near 2000 cP — substantial enough to coat without glueing. Any faint nuttiness fades quickly in plantain-forward sauces. Coconut milk is a natural partner here, amplifying the tropical character rather than masking it. Use 1:1 cup of plantain purée.
05
Jackfruit
5.01 cup : 1 cup
Young jackfruit for savory dishes
5.0
adjustment for this dish
Jackfruit puree (from young, drained jackfruit) thickens lightly at 1200 cP — less than plantain. Stringy pulp resists smoothness; blend 60 seconds before adding. Use 3/4 cup per cup of plantain. Best for savory sauces with bold spice that masks jackfruit's slight vinegary brine note.
06
Potatoes
5.01 cup : 1 cup
Use for green plantain dishes, neutral
5.0
adjustment for this dish
Russet potato puree thickens cleanly to 2000 cP at 1/4 cup per 2 cups stock — the textbook neutral-starch sauce thickener. Boil, mash smooth, whisk in. Use 1:1 cup of plantain puree. Holds reduction past 200°F without breaking; ideal for green-plantain neutral-thickener swaps.
07
Taro
5.01 cup : 1 cup
Starchy tropical root, boil or fry like plantain
5.0
adjustment for this dish
Boil taro 25 minutes, pass through a sieve to eliminate fibrous pockets, then whisk the smooth mash into stock — 1/4 cup per 2 cups liquid. Viscosity climbs to around 2200 cP, and the sauce takes on a gray-purple cast that's characteristic of Pacific-island and Filipino preparations. The earthy flavor complements ginger and lemongrass particularly well in coconut-based plantain sauces. Use 1:1 cup of plantain purée.
08
Cassava
3.31 cup : 1 cup
Use green plantain for neutral starch
3.3
adjustment for this dish
Among tropical starch purées, cassava thickens most aggressively — expect roughly 2800 cP at 1/4 cup per 2 cups stock, making it the densest option when swapping into plantain-based sauces. Cap the simmer at 6-8 minutes once it's incorporated; anything past 200°F slides toward gluey. The flavor sits completely neutral, which lets mojo citrus notes and coconut-milk sweetness speak without interference. Use 1:1 cup of plantain purée.