Prepping time: 10 minutes
Cooking time: 15-20 minutes
(excludes sous vide cooking time)
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
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.
For more recipes like this, visit Sous Vide Magazine.
Recipe provided by our partners at Cuisine Solutions.