Spicy Sous Vide Sweet Potato Salad Recipe
Sweet potatoes are a favorite food around my house and I'm always looking at ways to incorporate them into more dishes. To make them more convenient I often sous vide sweet potatoes.
Here I take sous vide sweet potatoes cubes and combine them in a salad with beans and corn. The chipotle adds a nice burn to the usually super sweet potatoes and helps turn this into a savory salad.
This recipe is from our comprehensive Beginning Sous Vide book.
Ingredients for Spicy Sous Vide Sweet Potato Salad
- 4 sweet potatoes
- 4 tablespoons butter
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ancho chile powder
- 1/2 teaspoon kosher salt
- 2 cups corn kernels, cooked
- 2 cups canned black beans, rinsed and drained
- 3 shallots, diced
- 1/2 cup cilantro, chopped
- 1 chipotle chile from a can of chipotles in adobo
- 1 garlic clove, finely minced
- 2 tablespoons ketchup
- 6 tablespoons lime juice
- 1 tablespoon honey
- 1/2 cup olive oil
- Salt and pepper
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Cooking Instructions for Sous Vide Beef Goulash
At least 75 to 90 minutes before serving
Preheat the water bath to 183°F (83.9°C).
Peel the sweet potatoes and cut into 3/4" to 1" chunks. Add them to the sous vide pouches along with the butter and the spices and seal. 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.
Finishing the Sous Vide Sweet Potato Salad
When the potatoes get close to finishing put together the rest of the salad.
First, make the dressing. Put the chipotle, garlic and ketchup into a blender and process until smooth. Add the lime juice, honey, salt and pepper, and process again. Slowly add the olive oil while processing until it is incorporated.
Warm the beans and corn either in a 350°F (176°C) oven for 5 to 10 minutes or in the microwave, if you prefer.
Remove the potatoes from the sous vide pouches and place into a large serving dish. Add the corn, black beans, shallots, and cilantro and mix well. Spoon the dressing over the salad, tossing and tasting as you go so you don't over dress it.
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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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