Sous Vide Sweet Potatoes
I've teamed up with the great group at Nomiku to bring you some exciting recipes that they've developed. Let us know what you think in the comments and be sure to check out their website for information about their circulators and more sous vide recipes.
Sweet potatoes are a classic holiday dinner staple. Using sous vide helps you ensure they are perfectly cooked and come out tender with loads of flavor. This recipe candies the sweet potatoes for even more flavor.
Sweet potatoes are normally cooked at 185°F (85°C) for 1 to 2 hours.
Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.
Sous Vide Sweet Potato Ingredients
2 lbs Sweet Potatoes - peeled and cubed
3 Tablespoons Salted Butter
1/4 cup Brown Sugar
3 Cinnamon Sticks
2 cups Mini Marshmallows
Sous Vide Sweet Potato Instructions
For the Sous Vide Sweet Potatoes
1. Set up Nomiku water bath and turn temperature to 185°F (85°C).
2. In a vacuum seal bag or zip bag, seal cubed sweet potatoes, butter, brown sugar and cinnamon sticks. Massage the bag and make sure the pieces of sweet potato lay flat. Seal according to vacuum instructions or using the water displacement method to remove air.
3. Sous vide for 1.5 hours. Remove from water bath and serve in personal heat safe ramekins or a baking pan.
4. Top with a little brown sugar and a generous amount of mini marshmallows. Right before service, use a culinary blowtorch or place dish under a broiler to brown and toast marshmallows.
Are you interested in learning more about sous vide cooking? My book, Modernist Cooking Made Easy: Sous Vide uses my years of experience to demystify the sous vide process, serve as a reference for more than 80 cuts of meat and vegetables, and provide a collection of inspiring recipes to get you on your way to sous vide success. Get your copy today!
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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