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Spicy Sous Vide Sweet Potato Salad Recipe

Sweet potatoes are a favorite food around my house and I'm always looking at ways to incorporate them into more dishes. To make them more convenient I often sous vide sweet potatoes.

Here I take sous vide sweet potatoes cubes and combine them in a salad with beans and corn. The chipotle adds a nice burn to the usually super sweet potatoes and helps turn this into a savory salad.

This recipe is from our comprehensive Beginning Sous Vide book. For more sous vide recipes and tips you can check out our other books: Sous Vide: Help for the Busy Cook - Harness the Power of Sous Vide to Create Great Meals Around Your Busy Schedule and Sous Vide Grilling. We also have many more cooking times available on our iPhone and Android Apps and sous vide thickness iPhone app.

Spicy Sous Vide Sweet Potato Salad Recipe

By Jason Logsdon
Published June 22, 2012
Cooking Time: 45 to 60 Minutes (why the range?)
Temperature: 183°F / 83.9°C
Serves: 6 People as a side

Sous Vide Sweet Potato Salad Ingredients

For the Potatoes

4 sweet potatoes
4 tablespoons butter
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground cloves
½ teaspoon ancho chile powder
½ teaspoon kosher salt

For the Salad

2 cups corn kernels, cooked
2 cups canned black beans, rinsed and drained
3 shallots, diced
½ cup cilantro, chopped

For the Vinaigrette

1 chipotle chile from a can of chipotles in adobo
1 garlic clove, finely minced
2 tablespoons ketchup
6 tablespoons lime juice
1 tablespoon honey
½ cup olive oil
Salt and pepper

Sous Vide Sweet Potato Salad Instructions

Pre-Bath

Preheat the water bath to 183°F / 83.9°C.

Peel the sweet potatoes and cut into 3/4" to 1" chunks. Add them to the sous vide pouches along with the butter and the spices and seal. Cook for 45 to 60 minutes until the potatoes are soft.

Finishing the Sous Vide Sweet Potato Salad

When the potatoes get close to finishing put together the rest of the salad.

First, make the dressing. Put the chipotle, garlic and ketchup into a blender and process until smooth. Add the lime juice, honey, salt and pepper, and process again. Slowly add the olive oil while processing until it is incorporated.

Warm the beans and corn either in a 350°F / 176°C oven for 5 to 10 minutes or in the microwave, if you prefer.

Remove the potatoes from the sous vide pouches and place into a large serving dish. Add the corn, black beans, shallots, and cilantro and mix well. Spoon the dressing over the salad, tossing and tasting as you go so you don't over dress it.

This recipe is from our comprehensive Beginning Sous Vide book. For more sous vide recipes and tips you can check out our other books: Sous Vide: Help for the Busy Cook - Harness the Power of Sous Vide to Create Great Meals Around Your Busy Schedule and Sous Vide Grilling. We also have many more cooking times available on our iPhone and Android Apps and sous vide thickness iPhone app.
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
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Spicy Sous Vide Sweet Potato Salad Recipe

PT45M 6 People as a side Ingredients: 4 sweet potatoes 4 tablespoons butter ½ teaspoon ground cumin ½ teaspoon ground coriander ½ teaspoon ground cloves ½ teaspoon ancho chile powder ½ teaspoon kosher salt 2 cups corn kernels cooked 2 cups canned black beans rinsed and drained 3 shallots diced ½ cup cilantro chopped 1 chipotle chile from a can of chipotles in adobo 1 garlic clove finely minced 2 tablespoons ketchup 6 tablespoons lime juice 1 tablespoon honey ½ cup olive oil