Sous Vide Sweet Potatoes are the most delicious and nutritious veggie ever! They’re fluffy, sweet and come out perfectly EVERY TIME! This simple side dish recipe takes a few minutes to prepare, then the sous vide machine will do the rest of the work and cook the sweet potatoes to perfection.
These sous vide sweet potatoes are no-fuss, easy to make and packed with vitamins and nutrients. They are so flavorful, and you can serve them with pretty much any meal like steak, chicken, or seafood. Whether you are serving this with your Thanksgiving dinner, or simply a weeknight meal, you’ll love this perfect side dish recipe.
Why sous vide sweet potatoes
Sous vide sweet potatoes = Perfect texture + Best flavor + More nutrients
Sous vide cooking sweet potatoes brings out their natural flavor and sweetness without loosing any nutrients. There’s no need to add extra sugar or softness to this recipe, as they are perfectly sweet and soft on their own.
Unlike boiled sweet potatoes, they are cooked in a vacuum-sealed bag in the sous vide water bath where the flavors are enclosed and not diluted by water! Plus, they are cooked at a precise temperature, taking all the guesswork out of the equation and gives you back free time!
What is sous vide cooking? Sous vide is a French cooking technique where the food is first vacuum-sealed in a bag, then cooked for a long time to a very precise temperature in a warm water bath. This technique is known for being a precise and consistent way to evenly cook the food. If you are new to sous vide cooking, here is a complete guide on everything you need to know about sous vide.
Sweet potato vs. yam
Similar to a regular potato, sweet potatoes are a starchy and sweet root vegetable that’s different from yams. Although both are root vegetables, the skin of a yam looks like tree bark while a sweet potato is more reddish-brown. Yams are less sweet, with much more starch and drier than sweet potatoes. However, the two terms are used interchangeably in many supermarkets, leading to more confusion.
Sweet potatoes are heathy and really good for you. They’re packed with fiber, vitamins, and minerals like calcium and potassium. They are also a great source of beta-carotene, a powerful antioxidant that improves our immunity and overall good health.
There are different types of sweet potatoes, and I recommend using orange or red skinned sweet potatoes. Look for firm sweet potatoes without discolorations on their skins. Soft ones are usually too old.
How to make sous vide sweet potatoes
Making sweet potatoes in a sous vide machine is one of the easiest things to do:
Wash and cut sweet potatoes: For the best flavor and texture, I recommend peeling the sweet potatoes first. Then cut them into 1/2-inch cubes.
Rub with oil and seasonings: Rub them with olive oil, seasonings and herbs. And then place them in zip-lock bags (I used two bags for 2 large sweet potatoes).
Sous Vide cook: Cook in the sous vide water bath at 194°F (90°C) for 30 minutes.
That’s it! Incredibly easy!
Temperature and time to sous vide sweet potatoes
I recommend cooking them at 194°F (90°C) for the best texture. It’s sweet, fluffy, flavorful, and never mushy, absolutely perfect.
Cooking time varies depends on the size of your sweet potatoes. The fastest way is to cut them to 1/2-inch cubes so that they can get cooked thoroughly after 30 minutes.
Bigger chunks need longer cooking time. Check the doneness and if they are not ready, just place them back to the bag, and vacuum-seal it again and continue to cook until tender and soft.
Tips and variations
- Arrange the sweet potato pieces in one single layer in the zip-lock bag so that they can get cooked properly.
- It’s best to use a vacuum sealer for this recipe, as it can pull the air out more effectively. But you can use a zip-top bag if you don’t have a vacuum sealer. To prevent the bags from floating, you can use Sous Wide Weights to keep it fully submerged. Alternatively, I find kitchen metal tongs can help to push down the bag.
- Some topping ideas include butter, cinnamon, marshmallow, honey, and maple syrup, etc.
How to store sweet potatoes?
Raw sweet potatoes are best stored in a cool, dark, and dry place. Don’t store them in a refrigerator as this can change their cell structure, make them take longer to cook, and affect the flavor.
For the cooked sweet potatoes, you can store them in an airtight contain in the refrigerator for 3-4 days. You can also freeze them and they’ll last for up to 3 months.
More Sous Vide Vegetable Recipes You’ll Love:
Please let me know how your sous vide sweet potatoes turn out in the comments below! I’m also looking forward to hearing how you serve them.
Sous Vide Sweet Potatoes: How to Cook Sweet Potatoes Perfectly
- 1 ½ pounds sweet potatoes
- 1/2 teaspoon kosher salt (use less if using table salt), plus more for serving
- 1/4 teaspoon ground black pepper
- 1/2 tablespoon olive oil
- chopped fresh parsley optional for garnishing
- 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.