Sous Vide Sweet Potatoes Recipes

SOUS VIDE SWEET POTATOES

Steps:

• Start by peeling all your sweet potatoes.
• Cut them into cubes that are roughly even in size.
• Place the cubes in a a plastic bag that you can vacuum seal or use a gallon size plastic bag and try to get as much air out as you can.
• Place into a 185 degree water bath for 1 hour. If they float, try to keep them under water using a small pot, just be sure the water level doesn't go above the max fill line for your machine.
• Once finished, carefully remove from the water bath using a pair of tongs. Allow to cool for a few minutes before opening.
• Ready to eat as is. Season with some fresh herbs. Or can be saved to be used with another recipe calling for cooked sweet potatoes.

SOUS VIDE SWEET POTATOES

Steps:

• Add water to a large pot and begin heating the water to reach 185 degrees.
• Peel and dice your potatoes into ½ inch thick cubes.
• Toss with oil, salt and pepper.
• Place the vacuum sealer bag in a single layer and remove all air and seal.
• Add potatoes to the preheated water bath. Add a weight on top to keep them from floating up.
• Cook for 1 hour.
• Remove sweet potatoes from the water bath and serve immediately or cool down in an ice bath to store for later use.

SOUS VIDE ESSENTIALS: BUTTERY SWEET POTATOES

Steps:

• 1. PREP/PREPARE
• 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. PLATE/PRESENT
• 12. Cut open the bag and place potatoes on a plate with your favorite protein, or just eat out of a bowl. Enjoy.
• 13. Keep the faith, and keep cooking.

SOUS-VIDE BROWN SUGAR SWEET POTATOES WITH PECANS

Steps:

• In a small pot, melt butter, sugar, cinnamon stick and 1 teaspoon salt over medium heat, stirring occasionally, until sugar dissolves. Remove from heat, stir in bourbon, and let cool slightly.
• In a large pot or heatproof container, use a sous-vide machine to heat water to 185 degrees. Place potatoes and cooled sugar mixture in a reusable silicone sous-vide bag or resealable plastic bag. Slowly lower the bag into the water, allowing any air to escape. Weigh down the bags; an upside-down metal steamer basket or a metal bowl work well for this, topped with a metal spoon or tongs for extra weight, if needed. Cook until sweet potatoes are completely tender, poking them several times to make sure, 75 to 90 minutes. (Check the bag after 15 minutes; you may have to let out some steam.)
• Transfer cooked potatoes and all the liquid from bag to a food processor and purée until smooth. Taste and add more salt, if you like. Transfer to a serving platter and top with toasted pecans to serve.