Sous-Vide Brown Sugar Sweet Potatoes With Pecans

By Melissa Clark

Sous-Vide Brown Sugar Sweet Potatoes With Pecans
Linda Xiao for The New York Times. Food Stylist: Barrett Washburne.
Total Time
1¾ hours
Rating
4(96)
Comments
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Lightly sweetened with brown sugar and zipped up with bourbon, these sweet potatoes are puréed until velvety smooth, then topped with toasted pecans. Once the sweet potatoes are done, you can also keep them warm alongside the sous-vide turkey breast, if you’re making it: 145 degrees, the temperature at which the turkey breast is cooked, is the perfect temperature to hold the sweet potatoes. Cooking the sweet potatoes with a sous-vide machine is convenient when your oven is otherwise occupied, but you can also bake them. Just wrap them, peeled but whole, in foil; place on a baking pan and bake at 375 degrees for an hour or two depending upon how large the potatoes are, until very tender. Then purée as directed in Step 3.

Featured in: Your Thanksgiving Helper? The Sous-Vide Machine

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Ingredients

Yield:6 to 8 servings
  • 4tablespoons unsalted butter
  • 3tablespoons dark brown sugar
  • 1cinnamon stick
  • 1teaspoon fine sea salt, plus more to taste
  • 1tablespoon bourbon or apple cider
  • 3pounds sweet potatoes (about 3 medium-large), peeled and sliced ½-inch thick
  • ¾cup toasted pecans, chopped (see Note)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

276 calories; 13 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 39 grams carbohydrates; 6 grams dietary fiber; 11 grams sugars; 4 grams protein; 386 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.)

  3. Step 3

    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.

Tip
  • To toast the pecans, spread them out on a baking sheet and bake them in a 325-degree oven, stirring once and twice, until golden and fragrant, 10 to 15 minutes. Let cool.

Ratings

4 out of 5
96 user ratings
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Comments

AnnP

I chose this recipe as less sweet, cloying than others. I added 1 tbs Penzey’s powdered lemon peel (my secret ingredient for almost everything) and fine white pepper. In my continuing subversion of the mini-marshmallow faction of our family, I made an improv brickle based on graham crackers, melted Demerara / butter w a dash of salt and bourbon, topped w chopped, roasted and salted pumpkin seeds, and flake salt. I’ll top the casserole w pieces for the last 10-15 minutes. Wish me luck!

Keith W

I liked this a lot, and will do it again. I started with a tablespoon of white sugar, but sweetened it further with a dollop of maple syrup. The toasted pecans are great; puree tends toward repetitive taste and texture, and the pecans help.

Bob

Great taste and came together easily. I topped with a generous amount of chopped pecans on each serving since I think it needs a crunch with each bite.

jane quinn

i am traveling to thanksgiving. can this be made ahead of time and frozen?

Deborah

The flavor profile of this purée is really good. I wouldn’t substitute the bourbon as it adds a unique flavor and some complexity. However the purée was heavy and dry. The addition of a little cream when you purée makes the recipe a true winner. Adds a touch of richness and moisture. I’ll happily make this again with that one modification.

michelle

I prepared it in my slow cooker at 190 per instructions but without the bag. I used RUM Because I prefer it. Less sugar for my taste. It’s amazingly creamy. Loved it for a pudding with candied ginger cut in. Gonna try that brickle top mentioned in another note. Thanks Melissa. Versatile fun recipe to tinker with and so wonderfully surprised at the texture.

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