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Written by Jason Logsdon

Southwestern Sous Vide Sweet Potato Salad Recipe

The sweetness of sweet potatoes is perfectly offset by the spices and poblano pepper in this recipe, resulting in a complex mix of flavors that is a great addition to many meals. You can serve this alongside almost any protein, but chicken and turkey are my go-to options with it. I also will take this when we do potluck dinners with friends since it travels well.

Sous vide sweet potato salad 8

I usually cook my sous vide sweet potatoes at 183°F (83.9°C) for 45 to 60 minutes, at least when they are broken down into cubes. Use 183°F, because 183°F is kind of a magic temperature for vegetables, and it tenderizes them without breaking down as much of the structure. You can go higher though, and for more information check out my how to sous vide vegetables guide.

This meal is also great for meal prep using the sous vide, chill, reheat method. You can cook the sweet potatoes ahead of time, chill them and stick them in the fridge. Then when you want to eat, you can toss them in the pan once you've finished cooking the other vegetables and they will heat through in just a few minutes.

If you like this recipe and want to use sous vide to prepare nutritious and flavorful food, then my new book is perfect for you! Healthy Sous Vide has more than 70 flavorful, stress-free recipes with full nutritional information that will have you eating great and amazing your friends and family.

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If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.

Southwestern Sous Vide Sweet Potato Salad Recipe

  • Published: April 28, 2020
  • By Jason Logsdon
  • Total Time: 45 Minutes
  • Cooks: 183°F (83.9°C) for 45 to 60 minutes
  • Serves: 4 as a side

Ingredients for Southwestern Sous Vide Sweet Potato Salad

Sous vide sweet potato salad 9
  • For the Sous Vide Sweet Potatoes

  • 1 head of cauliflower, cut into florets
  • 2 sweet potatoes
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ancho pepper powder
  • To Assemble

  • 3 tablespoons olive oil
  • 1 1/2 cups corn kernels, cooked
  • 1 1/2 cups canned black-eyed peas, rinsed and drained
  • 1/4 red onion, diced
  • 1 poblano pepper, diced
  • 1/2 cup chopped fresh cilantro
  • Juice 2 limes

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Cooking Instructions for Southwestern Sous Vide Sweet Potato Salad

For the Sous Vide Sweet Potatoes

Preheat a water bath to 183°F (83.9°C).

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  • Sous vide sweet potato salad 3
  • Sous vide sweet potato salad 4

Peel the sweet potatoes and cut into 1/2" to 1" chunks (13mm to 25mm). Add them to the sous vide bag along with the spices and mix together well. Seal and 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.

To Assemble

Heat the oil, corn, black-eyed peas, onion, and pepper in a pan over medium heat. Once hot, remove the pan from the heat and stir in the cilantro and lime juice.

Remove the sweet potatoes from the sous vide bag and add to the pan with the vegetables. Toss well to combine then serve.

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Nutritional Information for Southwestern Sous Vide Sweet Potato Salad

  • Calories: 281
  • Fat: 12g
  • Protein: 6g
  • Carbohydrate: 40g
  • Fiber: 7g
  • Sugar: 8g
  • Cholesterol: 0mg

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Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!

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Southwestern Sous Vide Sweet Potato Salad Recipe

PT45M 4 as a side Ingredients: 1 head of cauliflower cut into florets 2 sweet potatoes 1/2 teaspoon ground coriander 1/2 teaspoon paprika 1/2 teaspoon ground cloves 1/2 teaspoon ancho pepper powder 3 tablespoons olive oil 1 1/2 cups corn kernels cooked 1 1/2 cups canned black-eyed peas rinsed and drained 1/4 red onion diced 1 poblano pepper diced 1/2 cup chopped fresh cilantro Juice 2 limes
4 stars - based on 2 reviews
The sweetness of sous vide sweet potatoes is perfectly offset by the spices and poblano pepper in this recipe, resulting in a complex mix of flavors that is a great addition to many meals.
1 Serving

Jason logsdon headshot 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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