Starchy vegetables like sweet potatoes need high heat to soften. With sous vide you get tender, creamy sweet potatoes from edge to interior. We season these sweet potatoes simply with herbs, but use this recipe as a springboard for new creations; shaved parmesan, sunflower seeds, or tahini would also make great toppings.
Sous Vide Sweet Potatoes
- 1 lb sweet potatoes, peeled and cut into rounds
- 1 tbsp olive oil
- 1 tsp salt
- 1 tbsp fresh herbs, optional
1) Combine sweet potatoes, olive oil, and salt in a vacuum bag. Seal bag and place in a Suvie pan. Fill pan with water, insert into your Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Sous Vide at 180°F for 1 hour
2) After the cook, pour off water, remove sweet potatoes from packaging and divide between plates. Top with herbs if using, and serve.
Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zone of Suvie, fill reservoir, and set to Slow Cook on Low for 1 hour.
Nutritional Information per serving (2 servings per recipe): Calories 260, Total Fat 7g, Total Carbohydrates 46g, Total Sodium 1290mg, Total Protein 4g.