Sous Vide Candied Sweet Potatoes

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!)

Author

Jeff Akin

Founder of Feed Me Creative, a culinary content studio in Kansas City, MO. For more information, visit www.feedmecreative.com or find us on Instagram @feedmecreative.

Prep Time: 00:45

Recipe Time: 02:00

Temperature : 155F / 68.3C

Ingredients

• 2 pounds sweet potatoes, peeled and cut into 1/4 slices
• 1/2 cup unsalted butter
• 1/4 cup maple syrup
• 2 medium oranges, juice and zest
• 1 teaspoon Kosher salt
• 1 cup chopped walnuts
• 1 cinnamon stick

Directions

1. Set Anova Sous Vide Precision Cooker to 155°F (68.3°C).
2. In a vacuum or Ziploc plastic bag, seal sweet potatoes and ¼ cup of butter. Cook for two hours.

Finishing Steps — Oven

1. Preheat oven to 350°F. Remove sweet potatoes from bag and pat dry. Discard cooking liquid.
2. Arrange sweet potatoes evenly in baking dish.
3. In a medium saucepan, bring ¼ cup of butter, maple syrup, brown sugar, orange zest, salt, walnuts, and cinnamon stick to a boil, remove from heat, and pour over sweet potatoes.
4. Bake for 30 minutes and serve warm.