Sous Vide Ginger-Coconut Mashed Sweet Potatoes
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!)
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
Set the Anova Sous Vide Precision Cooker to 183°F (83°C).
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.
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.