Sous Vide Ginger-Coconut Mashed Sweet Potatoes

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Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)

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Recipe Temp 183 F / 83.9 C
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This easy recipe for mashed sweet potatoes with ginger and coconut is a perfect side for any holiday meal — especially Thanksgiving turkey.

Ingredients for 4

  • 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

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 183°F (83°C).

  • Step 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

    • Step 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.

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183 F / 83.9 C Recipe Temp
Recipe Time
Prep Time