Sous Vide Sweet Potatoes How To Cook Sweet Potatoes Perfectly Recipes
SOUS VIDE SWEET POTATOES
How to sous vide sweet potatoes to eat right as a side dish or to use in other recipes
Provided by Eric Samuelso
Categories Side Dish
Time 1h5m
Number Of Ingredients 4
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: HOW TO COOK SWEET POTATOES PERFECTLY
Sous Vide Sweet Potatoes are the most delicious and nutritious veggie ever! They're fluffy, sweet and come out perfectly EVERY TIME! This simple side dish recipe takes a few minutes to prepare, then the sous vide machine will do the rest of the work and cook the sweet potatoes to perfection.
Provided by Izzy
Categories Side Dish
Time 35m
Number Of Ingredients 5
Steps:
- Preheat the Sous Vide Machine: Fill a large container or pot with water. Attach the sous vide precision cooker and set the temperature to 194ºF/90ºC.
- Season the Sweet Potatoes: Wash the sweet potatoes, peel the skin, and cut them into 1/2-inch cubes.
- In a large bowl, mix the sweet potato cubes with olive oil, salt, and pepper. Toss until they are evenly coated.
- Vacuum-seal the Bag: Add the seasoned sweet potato pieces into a vacuum-seal bag or zip-lock bags and arrange them in a single layer.
- Vacuum seal the bag if you have a vacuum sealer, otherwise, use a zip-lock bag using the "water displacement" technique: Just seal all but one corner of the bag. Slowly place it in the water bath, and make sure everything below the zip-line is covered by water. Then seal the rest of the bag. (Make sure to arrange in one layer. If your bag is not large enough, use multiple bags).
- Make sure the sweet potatoes are fully submerged. You can add sous vide weight or use heavy kitchen items to weigh the bag down if necessary.
- Sous Vide Cook: Cook for 30 minutes.
- When the timer goes off, take the bag out and remove the sweet potatoes from the bag and transfer to a plate.
- Season with more salt, pepper and optional chopped fresh parsley.
Nutrition Facts : Calories 162 kcal, Carbohydrate 34 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Sodium 384 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
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