Sous Vide Sweet Potato Fries

Ingredients for 4

• 2 large sweet potatoes, peeled and sliced into 1/4-inch-thick batons

• Vegetable oil, for frying

• 2 tablespoons brown sugar

• Salt and freshly ground black pepper

• Maple compound butter, for serving (optional; see note)

Directions

• Step 1

  Set the Anova Sous Vide Precision Cooker to 183ºF (83ºC).

• 

  Step 2

  Place potatoes 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.

• Step 3

  Place the bag in the water bath and set the timer for 45 minutes.

• Step 4

  About 10 minutes before the sweet potatoes are finished, pour 2 inches of oil into a large Dutch oven. Heat oil to 375ºF over medium-high heat.

• Finishing Steps

• Step 0

  When the timer goes off, remove the bag from the water bath. Remove the sweet potatoes and gently pat dry with paper towels.

• Step 1

  Carefully transfer sweet potatoes to the hot oil and fry until golden and crisp, 4 to 5 minutes.

• Step 2

  Using a slotted spoon, transfer fries to a paper towel-lined plate and immediately season with brown sugar, salt, and pepper. Serve with maple compound butter, if desired.

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