Sous Vide Sweet Potatoes

4.85 from 13 votes

Sous Vide Sweet Potatoes are ultra sweet and tender with irresistible caramelized edges and a hint of smoky flavor.

Prep Time10

Cook Time1 6

Total Time1 16

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 165kcal

Heat a sous vide water bath to 185F degrees.
Combine all the ingredients except the avocado oil and toss to coat the potatoes.
Place in a vacuum seal bag (or ziplock freezer bag if using the water displacement method) and seal airtight.
Place in the water bath and cook for 1 hour. Remove the bag from the water and open.
Heat a skillet over medium-high heat and add the avocado oil. Heat until shimmering.
Pour in the sweet potatoes and cook for 2-3 minutes per side, until caramelized around the edges. (Be careful not to let them burn as the sugar will burn quickly).

You’ll want to remove the air from the bag when vacuum sealing the potatoes. This helps keep bacteria out of the bag.
If the bag fills with air before the potatoes are cooked, just open the bag, let the air out and reseal it.
In order to cook in the allotted time, make sure the bag of potatoes is fully submerged in the water bath.
If the bag floats, weigh it down with something heavy like a wet towel, heavy bowl or sous vide weights.
To ensure even cooking, cut the potatoes in roughly the same size cubes and organize the potatoes in a single layer in the sealable bag.
If you cut the potatoes into larger cubes, they will take longer to cook.
Make sure you only pan sear the potatoes for 2-3 minutes per side. If you brown them for too long, they will burn and could even over cook and get mushy.