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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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
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Step 1
Set the Anova Sous Vide Precision Cooker to 183ºF (83ºC).
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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.
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Step 3
Place the bag in the water bath and set the timer for 45 minutes.
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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.
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Finishing Steps
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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.
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Step 1
Carefully transfer sweet potatoes to the hot oil and fry until golden and crisp, 4 to 5 minutes.
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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.