Sous Vide Essentials Buttery Sweet Potatoes Recipes

SOUS VIDE SWEET POTATOES

Steps:

• Start by peeling all your sweet potatoes.
• Cut them into cubes that are roughly even in size.
• Place the cubes in a a plastic bag that you can vacuum seal or use a gallon size plastic bag and try to get as much air out as you can.
• Place into a 185 degree water bath for 1 hour. If they float, try to keep them under water using a small pot, just be sure the water level doesn't go above the max fill line for your machine.
• Once finished, carefully remove from the water bath using a pair of tongs. Allow to cool for a few minutes before opening.
• Ready to eat as is. Season with some fresh herbs. Or can be saved to be used with another recipe calling for cooked sweet potatoes.

SOUS VIDE SWEET POTATOES: HOW TO COOK SWEET POTATOES PERFECTLY

Steps:

• Preheat the Sous Vide Machine: Fill a large container or pot with water. Attach the sous vide precision cooker and set the temperature to 194ºF/90ºC.
• Season the Sweet Potatoes: Wash the sweet potatoes, peel the skin, and cut them into 1/2-inch cubes.
• In a large bowl, mix the sweet potato cubes with olive oil, salt, and pepper. Toss until they are evenly coated.
• Vacuum-seal the Bag: Add the seasoned sweet potato pieces into a vacuum-seal bag or zip-lock bags and arrange them in a single layer.
• Vacuum seal the bag if you have a vacuum sealer, otherwise, use a zip-lock bag using the "water displacement" technique: Just seal all but one corner of the bag. Slowly place it in the water bath, and make sure everything below the zip-line is covered by water. Then seal the rest of the bag. (Make sure to arrange in one layer. If your bag is not large enough, use multiple bags).
• Make sure the sweet potatoes are fully submerged. You can add sous vide weight or use heavy kitchen items to weigh the bag down if necessary.
• Sous Vide Cook: Cook for 30 minutes.
• When the timer goes off, take the bag out and remove the sweet potatoes from the bag and transfer to a plate.
• Season with more salt, pepper and optional chopped fresh parsley.

SOUS VIDE ESSENTIALS: BUTTERY SWEET POTATOES

Steps:

• 1. PREP/PREPARE
• 2. You will need a Sous Vide machine to make this recipe.
• 3. Gather your ingredients (mise en place).
• 4. Place your Sous Vide machine in a pot or container and set the temperature to 185f (85c).
• 5. While the water is heating up, peel the sweet potato, cut into 1/2 inch (1.3cm), slices, and quarter.
• 6. Cube the cold butter.
• 7. In a small bowl, add the butter cubes and the potato quarters together, then toss with some salt, pepper, and cinnamon.
• 8. Add to a vacuum seal bag, spread out into an even layer, and seal
• 9. Water Displacement Method If you are not using a vacuum-sealing machine (Food Saver, etc.), then you, most likely, are employing standard plastic food bags (Ziploc, etc.). To get as much of the air out of the bag, as possible, fill it with food and slowly sink the open bag into a pan of water, while keeping the open end just above the waterline. The pressure of the water will push against the bag and force out most of the air. Then, seal the bag and you are ready to sous vide. If I am using Ziploc-type bags, I always clip the bag to the side of the container with the zip-seal portion above the water line. One more thing, do not use the "regular" Ziploc bags; use the ones designed to go into the freezer. They are much stronger and less prone to leaks.
• 10. Add to the preheated water bath and cook for 90 minutes.
• 11. PLATE/PRESENT
• 12. Cut open the bag and place potatoes on a plate with your favorite protein, or just eat out of a bowl. Enjoy.
• 13. Keep the faith, and keep cooking.

SOUS VIDE MASHED POTATOES

Steps:

• Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 195 degrees F (91 degrees C) according to manufacturer's instructions.
• Peel potatoes and cut into cubes, no bigger than 3/4 inch. Place potatoes in a single layer inside a large vacuum bag, along with cubed butter, 1/2 cup half-and-half, and sour cream. Ensure potatoes are spread out as much as possible. Seal the bag using a vacuum sealer, stopping the sealer early so liquid doesn't escape from the bag.
• Place bag into the water and set timer for 90 minutes. Some air may remain in the bag, and you will need to weigh the bag down with a heavy object to ensure bag is fully submerged. After 45 minutes, remove bag and redistribute potatoes evenly in bag, if needed.
• When timer is up, cut bag open and dump contents into a large bowl. Season with salt and pepper and mash potatoes. Add in additional half-and-half, if needed.

SOUS-VIDE CHEESY MASHED POTATOES

Steps:

• In a large pot or heatproof container, use a sous-vide machine to heat water to 194 degrees. Evenly divide potatoes and 1 1/2 teaspoons salt between two large reusable silicone sous-vide bags or resealable plastic bags. Slowly lower the bag into the water, allowing any air to escape. Weigh down the bags; an upside-down metal steamer basket or a metal bowl work well for this, topped with a metal spoon or tongs for extra weight, if needed. Cook until potatoes are completely tender, poking them several times to make sure, 1 1/2 to 2 hours. (Check the bag after 15 minutes; you may have to let out some steam.)
• As potatoes cook, add butter, Cheddar, sour cream, Parmesan, pepper and nutmeg to a large bowl. Add the hot potatoes and milk, and mash until the cheese melts and the mixture is as smooth as you like it, adding more hot milk if the potatoes seem dry. You can also use a potato ricer to rice the potatoes into the bowl before mixing with the cheese. Just make sure the potatoes and milk are hot, or the cheese might not melt.
• Taste and add more salt, if you like. Serve immediately, or transfer potatoes back to sous-vide bag to keep warm. Fold in chives just before serving.

SOUS-VIDE BROWN SUGAR SWEET POTATOES WITH PECANS

Steps:

• In a small pot, melt butter, sugar, cinnamon stick and 1 teaspoon salt over medium heat, stirring occasionally, until sugar dissolves. Remove from heat, stir in bourbon, and let cool slightly.
• In a large pot or heatproof container, use a sous-vide machine to heat water to 185 degrees. Place potatoes and cooled sugar mixture in a reusable silicone sous-vide bag or resealable plastic bag. Slowly lower the bag into the water, allowing any air to escape. Weigh down the bags; an upside-down metal steamer basket or a metal bowl work well for this, topped with a metal spoon or tongs for extra weight, if needed. Cook until sweet potatoes are completely tender, poking them several times to make sure, 75 to 90 minutes. (Check the bag after 15 minutes; you may have to let out some steam.)
• Transfer cooked potatoes and all the liquid from bag to a food processor and purée until smooth. Taste and add more salt, if you like. Transfer to a serving platter and top with toasted pecans to serve.