Smashed Sweet Potatoes

  By PolyScience Culinary    

September 17, 2015

3.0 1


2 each / 858g Sweet potatoes

2 Tbsp / 30g Unsalted butter

3 Tbsp / 29g Maple syrup

1 tsp / 1g Nutmeg

1 tsp / 3g Cinnamon

2 Tbsp / 8.5g Kosher salt


Place your Immersion Circulator on your desired cooking vessel and preheat a water bath to 153°F / 67.2°C.

Peel the sweet potatoes and cut them into 1 in / 25 mm slices. Combine all of the ingredients in a vacuum pouch, making sure to keep the sweet potatoes in one even layer and vacuum seal.

Place the vacuum pouch in the water bath and cook for 2 hours.

After 2 hours has passed, increase the bath temperature to 185°F / 85°C.

Once the water bath has reached 185°F / 85°C, cook the sweet potatoes for another 1 hour and 35 minutes.

After 1 hour and 35 minutes has passed, carefully remove the sweet potatoes from the water bath and lie the pouch on a flat surface.

Place a dry cloth towel on top of the pouch and mash the sweet potatoes in the pouch to your desired texture.


THICKNESS: 1 in / 25 mm
COOK TIME: 04:00
TEMPERATURE: 153°F / 67.2°C
185°F / 85°C


3 Reviews

Dedicated server

March 17, 2017

Garlic Butter Smashed Sweet Potatoes With Parmesan Cheese are crispy and buttery on the outside, while soft and sweet on the inside, making way for one of the best ways to eat a sweet potato!

Dedicated server

March 6, 2017

Made these tonight, even my sweet potato hating husband liked them! Thanks for another great recipe.

Jeremy Smith

December 4, 2016

Way too much salt — I’d cut by half next time around.

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