BeginnerIngredients
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
Overview
Equipment
- Sous vide circulator
- Sous vide pouches
- Fine-mesh sieve
- Casserole pan
Timing
Prepping Time: 10 minutes / Cooking Time: 15-20 minutes (excludes sous vide cooking)
Servings
Serves 4
Directions
- Peel and dice the potatoes into medium-size pieces.
- 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.
- Once done, pass the potatoes through a fine-mesh sieve for a smoother texture, then mix with crème fraiche.
- Transfer sous vide sweet potato mixture to a casserole pan.
- Toss the crushed pretzels with 2 tablespoons melted butter and spread on top of the casserole evenly.
- Bake in oven at 400°F/204°C for 15-20 minutes, or until slightly brown and bubbly.
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