Sous Vide Sweet Potatoes -

4.84 from 6 votes

Sous Vide Sweet Potatoes

Sous Vide Sweet Potatoes are hands down the best way to cook sweet potatoes. Using a controlled water bath, these sweet spuds are evenly cooked with a perfect texture. Great to roast, puree or even season up and eat as is.

Prep Time5

Cook Time1

Total Time1 5

Course: Sous Vide

Cuisine: American

Keyword: how long to sous vide sweet potatoes, sous vide potatoes, sous vide sweet potato puree, Sous vide sweet potatoes, what temperature to sous vide sweet potatoes

Servings: -6 servings

Calories: 188kcal

Author: Valerie Skinner

Ingredients

1.5 lbs Sweet Potatoes
2 tsp Olive Coconut or Avocado Oil
Salt & Pepper

Equipment

Large Pot
Vacuum Sealer With Bag
Immersion Circulator Sous Vide

Instructions

Add water to a large pot and begin heating the water to reach 185 degrees.
Peel and dice your potatoes into ½ inch thick cubes.
Toss with oil, salt and pepper.
Place the vacuum sealer bag in a single layer and remove all air and seal.
Add potatoes to the preheated water bath. Add a weight on top to keep them from floating up.
Cook for 1 hour.
Remove sweet potatoes from the water bath and serve immediately or cool down in an ice bath to store for later use.

Video

Notes

Recipe Tips:

Use a Vacuum Sealer - in a lot of cases, you could use a freezer safe ziploc bag and use the water displacement method, however in this case it would be difficult to get everything in a single layer. For this reason it is strongly recommended that you use a vacuum sealer for this recipe.
Same Size Cuts - to make sure everything cooks evenly, make sure your sweet potatoes are as close to the same size as possible.
Using a Sous Vide Weight - since this is a lighter food item, it may float to the top resulting in uneven cooking, make sure you use something to weight down the sweet potatoes or purchase a sous vide weight.
Storage & Freezing - sous vide sweet potatoes will stay fresh in a sealed bag for up to one week. You can freeze cooked sweet potatoes but remember that their cellular structure may change when defrosted making them a bit more on the mushy side.

Nutrition