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.
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.
Ingredients for Southwestern Sous Vide Sweet Potato Salad
- 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
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Cooking Instructions for Southwestern Sous Vide Sweet Potato Salad
Preheat a water bath to 183°F (83.9°C).
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.
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.
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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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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