Smashed Sweet Potatoes By PolyScience Culinary Sous Vide Sous Vide September 17, 2015 3.0 1 Share 0 Full-screen Ingredients 2 each / 858g Sweet potatoes 2 Tbsp / 30g Unsalted butter 3 Tbsp / 29g Maple syrup 1 tsp / 1g Nutmeg 1 tsp / 3g Cinnamon 2 Tbsp / 8.5g Kosher salt Directions Place your Immersion Circulator on your desired cooking vessel and preheat a water bath to 153°F / 67.2°C. Peel the sweet potatoes and cut them into 1 in / 25 mm slices. Combine all of the ingredients in a vacuum pouch, making sure to keep the sweet potatoes in one even layer and vacuum seal. Place the vacuum pouch in the water bath and cook for 2 hours. After 2 hours has passed, increase the bath temperature to 185°F / 85°C. Once the water bath has reached 185°F / 85°C, cook the sweet potatoes for another 1 hour and 35 minutes. After 1 hour and 35 minutes has passed, carefully remove the sweet potatoes from the water bath and lie the pouch on a flat surface. Place a dry cloth towel on top of the pouch and mash the sweet potatoes in the pouch to your desired texture. Serve. THICKNESS: 1 in / 25 mm COOK TIME: 04:00 TEMPERATURE: 153°F / 67.2°C 185°F / 85°C SERVES: 2-3 close full screen 00:00 1 Review Jeremy Smith December 4, 2016 Way too much salt — I’d cut by half next time around. Cancel reply Your name ... Your email ... Your review ... All fields are required to submit a review.