Candied “yams” (really, sweet potatoes) have been a holiday staple in our family for more than half a century, but to be honest, I’ve never been a huge fan. They’re just too sweet — already sweet sweet potatoes drowning in corn syrup, white sugar, and “mapleine,” an imitation maple extract that really shouldn’t exist anymore. However, with the Anova Sous Vide Precision Cooker, I’ve found a preparation that honors this sacrosanct family tradition, while significantly improving it. Cooking sweet potatoes sous vide intensifies their inherent sweetness, and a sauce of real maple syrup, brown sugar, butter, walnuts, orange, cinnamon, and sprinkle of salt creates a more wholesome, more balanced, and more satisfying overall dish. (Sorry, Grandma!)
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