Sous Vide Brown Sugar Sweet Potatoes With Pecans Recipes

SOUS VIDE SWEET POTATOES

Steps:

• Start by peeling all your sweet potatoes.
• Cut them into cubes that are roughly even in size.
• Place the cubes in a a plastic bag that you can vacuum seal or use a gallon size plastic bag and try to get as much air out as you can.
• Place into a 185 degree water bath for 1 hour. If they float, try to keep them under water using a small pot, just be sure the water level doesn't go above the max fill line for your machine.
• Once finished, carefully remove from the water bath using a pair of tongs. Allow to cool for a few minutes before opening.
• Ready to eat as is. Season with some fresh herbs. Or can be saved to be used with another recipe calling for cooked sweet potatoes.

BAKED SWEET POTATOES WITH BROWN SUGAR-PECAN BUTTER

Steps:

• Try this method for toasting the pecans: Sprinkle chopped pecans on a paper plate and microwave on high for 1 or 2 minutes, they should smell toasted when they are done.
• Scrub, but do not peel, the potatoes.
• Pierce them in several places with a fork.
• Microwave on HIGH for 12 minutes until done.
• Meanwhile, combine the butter, sugar, and pecans.
• Once potatoes are done, slice length wise, about 2/3 of the way down (do not cut through) and push end toward each other to "fluff" the potato and create a well for the butter.
• Place a scoop of butter mixture into the center and wrap in foil until serving.

SOUS-VIDE BROWN SUGAR SWEET POTATOES WITH PECANS

Steps:

• In a small pot, melt butter, sugar, cinnamon stick and 1 teaspoon salt over medium heat, stirring occasionally, until sugar dissolves. Remove from heat, stir in bourbon, and let cool slightly.
• In a large pot or heatproof container, use a sous-vide machine to heat water to 185 degrees. Place potatoes and cooled sugar mixture in a reusable silicone sous-vide bag or resealable plastic bag. Slowly lower the bag into the water, allowing any air to escape. Weigh down the bags; an upside-down metal steamer basket or a metal bowl work well for this, topped with a metal spoon or tongs for extra weight, if needed. Cook until sweet potatoes are completely tender, poking them several times to make sure, 75 to 90 minutes. (Check the bag after 15 minutes; you may have to let out some steam.)
• Transfer cooked potatoes and all the liquid from bag to a food processor and purée until smooth. Taste and add more salt, if you like. Transfer to a serving platter and top with toasted pecans to serve.