Sweet potatoes are a true delight, bringing warmth and a hint of sweetness to any meal. With their vibrant color and rich flavor, they’re a versatile ingredient that can be enjoyed in countless ways.
This recipe takes the guesswork out of cooking them to perfection. Using the sous vide method, you’ll achieve tender, perfectly cooked sweet potatoes every time, making them an ideal side dish for any occasion.
Let’s get started!
Steps
- Preheat your sous vide water bath to 185°F (85°C).
- Peel two sweet potatoes and cut them into 1-2 inch cubes. Toss these cubes with a blend of salt, brown sugar, nutmeg, smoked paprika, black pepper, and fresh sage.
- Place the seasoned sweet potato cubes into a vacuum-sealable bag, add a tablespoon of butter, and seal the bag tightly.
- Submerge the sealed bag in the preheated water bath, ensuring it is fully submerged, and cook for one hour.
- After one hour, remove the bag from the water bath and open it. Heat a skillet over medium-high heat, adding a small amount of avocado oil until it shimmers.
- Pour the cooked sweet potatoes into the skillet and sear them for 2-3 minutes on each side to achieve caramelized edges. Be cautious not to burn them, as the sugar caramelizes quickly.
Ingredients
- 2 sweet potatoes, peeled and cut into 1-2 inch cubes
- Salt, to taste
- 1 tablespoon brown sugar (or substitute with coconut sugar or maple syrup)
- 1/4 teaspoon nutmeg
- 1/2 teaspoon smoked paprika
- Black pepper, to taste
- 1 tablespoon fresh sage (or 1/3 tablespoon dried sage)
- 1 tablespoon butter (or good quality olive oil)
- Avocado oil, for browning (or substitute with olive oil or butter)
Nutritional Values
Calories: 660kcal | Carbohydrates: 100g | Protein: 8g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 4g | Cholesterol: 32mg | Sodium: 2676mg | Potassium: 1600mg | Fiber: 16g | Sugar: 28g | Vitamin A: 64972IU | Vitamin C: 12mg | Calcium: 196mg | Iron: 4mg
FAQ
- Do I need to peel sweet potatoes before using the sous vide method?
- It’s recommended to peel sweet potatoes for optimal taste and texture. However, if you prefer to leave the skin on, ensure the potatoes are thoroughly cleaned to avoid cooking any dirt with them in the vacuum-sealed bag.
- What temperature should the water bath be for sous vide sweet potatoes?
- Set your water bath to 185°F. This temperature helps achieve perfectly tender and extra sweet potatoes.
- How long does it take to cook sweet potatoes using sous vide?
- With the water bath set at 185°F, sweet potatoes are generally ready in an hour. If you have larger pieces, they might need more time. Check for tenderness by opening the bag and testing with a fork.
- Is it possible to overcook sweet potatoes using the sous vide technique?
- Overcooking is challenging with sous vide as the food isn’t directly in water. If left too long, sweet potatoes may soften but won’t turn mushy immediately. If they do become very soft, they can be used in mashed sweet potato dishes.
- Why is browning the sweet potatoes before serving necessary?
- Even though the sweet potatoes are fully cooked after sous vide, browning them in a skillet adds a delicious caramelized edge. This step is crucial for enhancing flavor and texture.
Tips
- Ensure even cooking by cutting the sweet potatoes into similar-sized cubes and arranging them in a single layer within the vacuum-sealed bag. This helps achieve uniform tenderness throughout the cooking process.
- To prevent the bag from floating in the sous vide water bath, fully submerge it and weigh it down with a heavy object, such as a wet towel or sous vide weights, ensuring consistent cooking.
- For the best caramelized edges, only pan-sear the sweet potatoes for 2-3 minutes per side. Prolonged searing can lead to burning due to the sugar content, potentially making the potatoes mushy.
- If the vacuum-sealed bag fills with air before cooking is complete, open it to release the air and reseal. This helps maintain a proper seal and prevents bacteria from entering the bag.
Equipment
- Sous Vide Precision Cooker
- Vacuum Sealer
- Vacuum Seal Bags (or heavy-duty ziplock freezer bags if using the water displacement method)
- Sous Vide Weights (optional, for keeping the bag submerged)
