Ferrari, since you mentioned an after meal 'sweetener' I'm guessing you are not referring to green unripe plaintains (aka tostones). Ripe, yellow/black plaintains, also called maduros, are sliced about 3/4" thick and fried until golden brown. Tostones are flattened/fried twice. The sweeter maduros are only fried once.
As far as the 'glazed' aspect, you've got me little confused. Is this a dish from a restaurant you are trying to recreate? Sweet plaintains are almost always just fried and served. The kind you buy in a box in a supermarket (goya brand) develop a type of glaze from being frozen/sitting, but it's not from something that's added.
Could you provide us with more information on the dish you're trying to replicate?