Sous Vide Vegan Sweet Potato Mash

(3)

Aly Michell

San Francisco Bay Area

I am a plant-based, vegetarian food lover who loves the challenge of cooking them up in a way that's delicious, affordable, and easy. www.plantbasedandbroke.com

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Fall is here and it’s about to go down in the kitchen. I wanted something sweet, rich, and perfectly delicious, so I whipped up sous vide vegan sweet potato mash. For this recipe, we’re going for something a tad bit different, since we’re going for the not-so-savory route. We’re using peels sweet potatoes, 2 tablespoons of vegan butter, coconut milk, cinnamon, and some sugar. This recipe yields a mildly sweet sous vide sweet potato mash. However, feel free to add more sugar or to add more cinnamon - depending on what you’re going for here.
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Ingredients for 1

  • 2lbs sweet potatoes

  • 2 tbsp vegan butter

  • 1 cup canned coconut milk

  • 1 tablespoon cinnamon

  • 1/3 cup packed brown sugar

  • A pinch of salt

Directions

  • Step 1

    Set your Anova Sous Vide Precision Cooker to 185ºF / 85.0ºC

  • Step 2

    Rinse and peel the potatoes. Cut into small, ⅛ thick inch cubes.

  • Step 3

    Combine the potatoes, butter, coconut milk, cinnamon, nutmeg, and sugar into a large freezer grade or reusable silicone bag. Massage well and distribute the ingredients throughout. Place bag into water bath and remove the using the immersion method. Cook for 2 hours until tender. How long you cook this depends on thick they are and if they are in multiple layers.

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    • Step 0

      Pour all of the contents from the bag into a large bowl. Smash until smooth. Add a pinch of salt and additional cinnamon (optional) and stir well.

    • Step 1

      Serve.

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185 F / 85 C Recipe Temp
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