Sweet potatoes are a favorite food around my house and I'm always looking at ways to incorporate them into more dishes. To make them more convenient I often sous vide sweet potatoes.
Here I take sous vide sweet potatoes cubes and combine them in a salad with beans and corn. The chipotle adds a nice burn to the usually super sweet potatoes and helps turn this into a savory salad.
If you would like more information about the modernist techniques, ingredients, and equipment used in the Spicy Sous Vide Sweet Potato Salad you can check out the following.
This recipe is from our comprehensive Beginning Sous Vide book.
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Preheat the water bath to 183°F (83.9°C).
Peel the sweet potatoes and cut into 3/4" to 1" chunks. Add them to the sous vide pouches along with the butter and the spices and seal. Cook for 45 to 60 minutes until the potatoes are soft.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
When the potatoes get close to finishing put together the rest of the salad.
First, make the dressing. Put the chipotle, garlic and ketchup into a blender and process until smooth. Add the lime juice, honey, salt and pepper, and process again. Slowly add the olive oil while processing until it is incorporated.
Warm the beans and corn either in a 350°F (176°C) oven for 5 to 10 minutes or in the microwave, if you prefer.
Remove the potatoes from the sous vide pouches and place into a large serving dish. Add the corn, black beans, shallots, and cilantro and mix well. Spoon the dressing over the salad, tossing and tasting as you go so you don't over dress it.
If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!