Real Recipes From Real Home Cooks ®

sous vide essentials: buttery sweet potatoes

Recipe by
Andy Anderson !
Wichita, KS

When cooking sweet potatoes sous vide, the starches convert into maltose, making them sweet and flavorful. I understand that not everyone has a Sous Vide machine; however, if you have one, and you have a sweet potato, you are on the way to a great side dish, or just to eat on their own. So, you ready… Let’s get into the kitchen.

yield 1 serving(s)
prep time 5 Min
cook time 1 Hr 30 Min
method No-Cook or Other

Ingredients For sous vide essentials: buttery sweet potatoes

  • 1 lg
    sweet potato, about 1 pound (0.45kg)
  • 3 Tbsp
    sweet butter, unsalted, cold
  • salt, kosher variety, to taste
  • black pepper, freshly ground, to taste
  • ground cinnamon, to taste

How To Make sous vide essentials: buttery sweet potatoes

  • 1
  • 2
    You will need a Sous Vide machine to make this recipe.
  • 3
    Gather your ingredients (mise en place).
  • 4
    Place your Sous Vide machine in a pot or container and set the temperature to 185f (85c).
  • 5
    While the water is heating up, peel the sweet potato, cut into 1/2 inch (1.3cm), slices, and quarter.
  • 6
    Cube the cold butter.
  • 7
    In a small bowl, add the butter cubes and the potato quarters together, then toss with some salt, pepper, and cinnamon.
  • 8
    Add to a vacuum seal bag, spread out into an even layer, and seal
  • 9
    Water Displacement Method If you are not using a vacuum-sealing machine (Food Saver, etc.), then you, most likely, are employing standard plastic food bags (Ziploc, etc.). To get as much of the air out of the bag, as possible, fill it with food and slowly sink the open bag into a pan of water, while keeping the open end just above the waterline. The pressure of the water will push against the bag and force out most of the air. Then, seal the bag and you are ready to sous vide. If I am using Ziploc-type bags, I always clip the bag to the side of the container with the zip-seal portion above the water line. One more thing, do not use the “regular” Ziploc bags; use the ones designed to go into the freezer. They are much stronger and less prone to leaks.
  • 10
    Add to the preheated water bath and cook for 90 minutes.
  • 11
  • So yummy
    Cut open the bag and place potatoes on a plate with your favorite protein, or just eat out of a bowl. Enjoy.
  • Stud Muffin
    Keep the faith, and keep cooking.