By PolyScience Culinary Sous Vide Sous Vide
September 17, 2015
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
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.
THICKNESS: 1 in / 25 mm
COOK TIME: 04:00
TEMPERATURE: 153°F / 67.2°C
185°F / 85°C
December 4, 2016
Way too much salt — I’d cut by half next time around.
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