Jump Start Your Sous Vide Cooking with our FREE Email Course!
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.
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.
Want more great content like this? My free Sous Vide Quick Start course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!
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.
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!