Sous Vide Sweet Potato Fries


Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.

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I'll admit I've never been a big sweet potato guy; that is, until I had them cooked to precision. This recipe is absolutely amazing and is the perfect accompaniment to a main dish for a quick dinner. To make compound butter, combine 4 tablespoons softened unsalted butter and 1 tablespoon maple syrup in a small bowl. Mash with a fork until the maple syrup is evenly mixed into the butter. Season to taste with salt.
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Perfect results in a few simple steps.

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)


  • 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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183 F / 83.9 C Recipe Temp
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