Smashed Sweet Potatoes

  By PolyScience Culinary    

September 17, 2015

3.0 1


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


1 Review

Jeremy Smith

December 4, 2016

Way too much salt — I’d cut by half next time around.

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