When cooked sous vide, sweet potatoes truly live up to their name. The beloved starchy vegetable is at its best when cooked in a hot water bath, as at these cooking temperatures starch turns into maltose, making these root veggies amazingly sweet and flavorful. Whether you’re looking for a restaurant-worthy Thanksgiving side dish or an idea for a delicious homecooked meal for your family, these sous vide sweet potato recipes have got you covered!
Sous Vide Roasted Sweet Potatoes
- 2.2 lbs (1 kg) sweet potatoes, peeled and quartered
- ¼ cup (60 ml) extra virgin olive oil
- 1 tablespoon of honey, agave nectar or maple syrup
- sea salt, to taste
Set your sous vide cooker to 160 degrees Fahrenheit or 71 degrees Celsius. Peel, quarter and cut the sweet potatoes to slices and seal in vacuum sous vide bag. Cook for an hour, during which time you should preheat your stove’s oven to 400 degrees Fahrenheit (200 degrees Celsius). Once the sous vide sweet potatoes are done, drain the liquid and mix them with olive oil, honey, and salt. Set on a tray and bake for about an hour or until the sweet potatoes are crispy and golden from both sides.
Sous Vide Candied Sweet Potatoes
- 1.5 lbs (700 gr) of sweet potatoes, peeled and cubed
- ¼ cup (60 gr) unsalted butter, chopped to pieces or grated
- ¼ cup (60 gr) brown sugar
- 1 cup (50 gr) marshmallows
- cinnamon, to taste
- ground clove, to taste
- nutmeg, to taste
Preheat your sous vide oven to 185 degrees Fahrenheit or 85 degrees Celsius. Peel the sweet potatoes and cut them into ½ inch cubes. Mix all the spices, sugar, and butter with the sweet potatoes in a zip bag or plastic vacuum bag. Seal and cook for 1 to 1.5 hours, until the sweet potatoes are nice and tender. Once cooked, the sous vide sweet potatoes should be topped with marshmallows. For the finishing touch, use a kitchen torch to sear and melt the topping. Serve the dessert while it’s still hot.
Sous Vide Sweet Potato Casserole
- 1.5 lbs (700 gr) of sweet potatoes, peeled and diced
- 6 tablespoons of grated unsalted butter
- 1 cup of breadcrumbs
- 1 teaspoon of salt
- pinch of cinnamon
- pinch of nutmeg
- black pepper, to taste
- 2 tablespoons of heavy cream
Peel and dice the sweet potatoes to small pieces of similar size. Preheat the hot water bath to 181 degrees Fahrenheit or 83 degrees Celsius. Combine the diced sweet potatoes with 4 spoons of butter and spices (cinnamon, nutmeg, salt, pepper). Seal in a plastic sous vide bag and cook for 2 hours. Strain the liquid from the pouch and mash the sous vide sweet potatoes. Transfer the potatoes to a casserole pan and top with the remaining 2 spoons of butter and breadcrumbs. Bake at 400 Fahrenheit (200 degrees Celsius) until golden brown- approximately 20 minutes.