Sous Vide Sweet Potatoes
Sous Vide Sweet Potatoes are ultra sweet and tender with irresistible caramelized edges and a hint of smoky flavor.
Servings 4 servings
Heat a sous vide water bath to 185F degrees.
Combine all the ingredients except the avocado oil and toss to coat the potatoes.
Place in a vacuum seal bag (or ziplock freezer bag if using the water displacement method) and seal airtight.
Place in the water bath and cook for 1 hour. Remove the bag from the water and open.
Heat a skillet over medium-high heat and add the avocado oil. Heat until shimmering.
Pour in the sweet potatoes and cook for 2-3 minutes per side, until caramelized around the edges. (Be careful not to let them burn as the sugar will burn quickly).
- You’ll want to remove the air from the bag when vacuum sealing the potatoes. This helps keep bacteria out of the bag.
- If the bag fills with air before the potatoes are cooked, just open the bag, let the air out and reseal it.
- In order to cook in the allotted time, make sure the bag of potatoes is fully submerged in the water bath.
- If the bag floats, weigh it down with something heavy like a wet towel, heavy bowl or sous vide weights.
- To ensure even cooking, cut the potatoes in roughly the same size cubes and organize the potatoes in a single layer in the sealable bag.
- If you cut the potatoes into larger cubes, they will take longer to cook.
- Make sure you only pan sear the potatoes for 2-3 minutes per side. If you brown them for too long, they will burn and could even over cook and get mushy.
Serving: 6ounces | Calories: 165kcal | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 669mg | Potassium: 400mg | Fiber: 4g | Sugar: 7g | Vitamin A: 16243IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 1mg