Sous Vide Sweet Potato Pie Jar Recipe
If you want to get into the spirit of Thanksgiving and have pie, but don't want to make a traditional one, these little babies are for you! Single serving sous vide sweet potato pie is a great finish to your sous vide Thanksgiving dinner and will leave everyone happy.
This recipe also works well with pumpkin puree, especially if you omit the lemon and vanilla. You can even mix and match the pies but cook them in the same water bath, so people will have a variety. It perfectly complements a tender and juicy sous vide turkey.
These are made as individual servings in 4-ounce (118ml) canning jars but you can also use covered ramekins raised to be at the water level. I like to top these with a maple whipped cream, but crumbled up graham crackers are another great topping, or even some marshmallows that you can toast under the broiler.
For a creamier texture, you can cook these at 176°F (80°C) for the same amount of time.
You can make the maple whipped cream by whipping by hand, using a hand mixer, a whipping siphon or using the whisk attachment on an immersion blender or stand mixer. If you don't want to make fresh whipped cream, you can use some from the store and drizzle the maple syrup over the top.
You can learn more about pies in my How to Sous Vide Pie. If you are interested in more dessert options, check out How to Sous Vide Cheese, Desserts and Custards.
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Ingredients for Sous Vide Sweet Potato Pie Jar
- 2 cups mashed sweet potatoes, or 1 15-ounce can of sweet potato puree
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 5 tablespoons butter, softened
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon allspice
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 eggs, beaten
- 3/4 cup evaporated milk
- Zest 1 lemon
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar or confectioners' sugar
- 3 tablespoons maple syrup
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Cooking Instructions for Sous Vide Sweet Potato Pie Jar
Preheat the water bath to 185°F (85°C).
Add the mashed sweet potatoes, sugar, butter, spices, and vanilla to a food processor. Process the ingredients until smooth and everything is well mixed. Add the eggs, evaporated milk, and lemon zest and process until the eggs are incorporated.
Evenly distribute the mixture into the canning jars, leaving about a 1/2" (13mm) at the top. Screw the lids on the jars until they are finger tight, basically until you feel medium resistance when tightening using only your fingertips. This will allow some air to escape during the sous vide process and help prevent breakage.
Carefully place the jars in the water bath and cook for an hour.
Once cooked, remove the jars from the water bath and let sit on the counter to cool for 10 to 20 minutes. Place the jars in the refrigerator to finish cooling. They will last for up to several days.
Add all the ingredients into a bowl or mixer and mix until soft peaks form.
Remove the lid from the sweet potato pie and set aside. Top each pie with some maple whipped cream then serve.
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This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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