Sous Vide Southern Sweet Potatoes with Pecans
Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among othe ...
Ingredients for 2
1 pound sweet potatoes, sliced into 1/4-inch-thick rounds
1/2 teaspoon kosher salt
1/4 cup pecans
1 tablespoon unsalted butter
Set the Anova Sous Vide Precision Cooker to 145ºF (62ºC).
Combine sweet potatoes and salt 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 the bag in the water bath and set the timer for 3 hours. If using a zipper lock bag, you may need to weigh down the bag to keep the sweet potatoes submerged.
Meanwhile, toast the pecans in a dry skillet over medium heat until golden brown. Transfer toasted pecans to a cutting board and coarsely chop. Set aside.
About 10 minutes before the sweet potatoes are finished, heat the oven to 375ºF. Line a rimmed baking sheet with parchment paper. Melt the butter in a small saucepan or in the microwave; keep warm.
When the timer goes off, remove the bag from the water bath. Transfer the sweet potato rounds to a medium bowl and toss with the melted butter. Spread sweet potato rounds on baking sheet. Bake until golden brown and tender, 20 to 30 minutes, flipping potato rounds halfway through baking.
Transfer potatoes to a serving platter and sprinkle with toasted pecans. Serve.