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For the holidays we had our yearly tradition of a Merry Steak-mas dinner with glasses of whisky, but what really stood out for me at dinner this year was the maple pecan sweet potato mash.
Personally I love it when a bunch of my foodie friends and I are at dinner and we taste something phenomenal and then proceed to work out together how we’d make this dish at home. Good foodies know where to find noms, great foodies try to understand the intention of the chef through deconstruction of a dish, and trying to make it themselves.
When I tasted this sweet potato mash, immediately I thought of making this at home sous vide style, because usually when you bake a sweet potato the delicious sugary part ends up stuck to your baking pan, or if you boil it, the flavor is ever so slightly muted by the water. Cooking it via sous vide assures that the flavors are all contained within the bag. Whoa this is my first vege only recipe. My carnivorous previous self is in total shock. Here’s what you’ll need:
- 1 sweet potato, or 2 small sweet potatos
- 3 tablespoons maple syrup or maple syrup substitute which is what I used
- 3 tablespoons coconut oil (you can use butter, but I went the healthier option)
- 1/2 cup pecans
- 1/2 cup almond milk
- Salt and pepper to taste
- Set up the water bath and turn temperature to 85°C (185°F).
- Peel and dice the sweet potatoes
- Throw everything but the almond milk, salt and pepper into the bag, make sure that the sweet potatoes in the bag are as flat as you can make them, either using a vacuum sealer or water displacement method get the air all out of the bag and then toss it in the hot water bath.
- Sous vide for 2 hours.
- Take all the contents of the bag and put in a food processor or blender, adding the almond milk and blend till smooth.
- Salt and pepper to taste and serve.
A super healthy take on sous vide sweet potato mash.