Pretzel-Crusted Sweet Potato Casserole


Just when you thought nothing could beat mom’s recipe, this classic casserole gets a flavor boost thanks to sous vide sweet potatoes. It just might become a new tradition.


5 C sweet potatoes, peeled and diced
4 Tbsp plus 2 Tbsp unsalted butter, melted, divided
Pinch of cinnamon
¼ tsp ground nutmeg
1 ½ tsp kosher salt
Pinch white pepper, ground
2 Tbsp crème fraiche
1 C pretzels, crushed



  • Sous vide circulator
  • Sous vide pouches
  • Fine-mesh sieve
  • Casserole pan


Prepping Time: 10 minutes / Cooking Time: 15-20 minutes (excludes sous vide cooking)


Serves 4


  1. Peel and dice the potatoes into medium-size pieces.
  2. Toss with 4 tablespoons melted butter, cinnamon, nutmeg, salt, and white pepper, then seal into a sous vide bag and cook for 2 hours at 181°F/83°C.
  3. Once done, pass the potatoes through a fine-mesh sieve for a smoother texture, then mix with crème fraiche.
  4. Transfer sous vide sweet potato mixture to a casserole pan.
  5. Toss the crushed pretzels with 2 tablespoons melted butter and spread on top of the casserole evenly.
  6. Bake in oven at 400°F/204°C for 15-20 minutes, or until slightly brown and bubbly.

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