Roasted plantains, white sweet potato and pineapple, camotero style

Cut banana leaves into 18 inch pieces and pass them over an open flame until they turn shiny and flexible; or steam them, microwave them covered in a bowl, or put them under a broiler.

Line a 9x13 baking dish with a deep bed of three or four big pieces of banana leaf; breaks do not matter.

Pour in a third of a cup of water for moisture.

Peel the plantains, which must be blackened to be sweet, and lay them in.

Peel the white sweet potato and cut into about one inch pieces just before it goes in, since it darkens quickly; lay it beside the plantains.

Fold the leaves over and seal with a big sheet of foil, tamped down so no steam escapes.

Bake at 325 until the sweet potato and plantains are fully tender, about an hour and 15 minutes.

Cut the bottom off half a pineapple, cut off the skin as for an orange, then cut out the lined-up eyes; cut into about one inch pieces, halve them, leaving the core in; set aside.

Uncover, check tenderness with a knife, shingle the pieces closer together with tongs and add the pineapple, shingled.

Turn the oven up to 450; sprinkle about three tablespoons of superfine sugar over the top.

Roast uncovered about half an hour until beautifully browned; in a metal pan with too little caramelization, finish under the broiler, which dries the leaves more.

Serve from the pan, drizzled generously with sweetened condensed milk and sprinkled with cinnamon; put other toppings on the side.