Sous Vide Ginger-Coconut Mashed Sweet Potatoes

This easy recipe for mashed sweet potatoes with ginger and coconut is a perfect side for any holiday meal — especially Thanksgiving turkey.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:15

Recipe Time: 02:00

Temperature : 183F / 83.9C

Ingredients

• 3 pounds sweet potatoes, peeled and cut into 1-inch pieces
• 4 tablespoons unsalted butter
• 1 (14-ounce) can coconut cream
• 1 inch piece ginger, peeled and grated
• Kosher salt and ground white pepper
• Finely shredded unsweetened coconut, for serving

Directions

1. Set the Anova Sous Vide Precision Cooker to 183°F (83°C).
2. Combine the sweet potatoes and butter in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place in the water bath and set the timer for 2 hours.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Transfer the entire contents of the bag to a blender or food processor. Add the coconut cream and ginger. Season with salt and pepper. Blend until fluffy. Transfer to a serving bowl garnish with the shredded coconut. Serve and enjoy.