1 hour Sous Vide Carrot and Sweet Potato Mash
Dead simple veggie recipe that has the bonus of being super healthy.
Cook Time: 1 hour
Yield: 4
Instructions
- Heat the sous vide bath to 183F.
- Vacuum seal the carrots and sweet potatoes into separate bags. If you don't have a vacuum sealer, you can use a ziploc bag with the water displacement method. Due to the odd size of the vegetables, you'll surely have air in the bags regardless of the method you use.
- Put both bags of veggies into the sous vide bath, and weigh them down with a pot lid, kitchen utensil or anything else that will keep the bags fully submerged.
- Cook at 183F for at least 1 hour.
- Pull both bags out of the bath. Dump the veggies into a large bowl and add the butter and a dash of salt.
- Mash the heck out of them until you have a consistency you like with either a standard potato masher or, my favorite, an immersion blender.
Recipe Notes
Notes
If you aren't eating right away, after pulling the bags out of the sous vide bath, you can put them in the refrigerator for up to a week. When you're ready to eat, heat them back up in a sous vide bath at least 130F, but no hotter than 183F.
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14 thoughts on “1 hour Sous Vide Carrot and Sweet Potato Mash”
Would it be easier to freeze the bacon fat, then the vacuum machine can suck more air out without the issue of sucking out the bacon fat as well
I made this and it was delicious.
Awesome!
It’s actually not a problem due to the bacon fat. It’s due to the brussel sprouts being spherical, so air is trapped between them.
I don’t see where the bacon gets added to the mix? I see that the bacon fat goes in the bag with the sprouts, but when is the bacon added? Is it just chopped and tossed in after the sprouts come out of the oven? That seems most likely, but I thought I’d check.
Done this both ways, prefer adding bacon bits just before serving. Even crispy bacon will become soggy in the sous vide bag while cooking the sprouts. Some pieces will regain their crisp during the 5 to 10 minutes in the 400ºF oven, but not all of them. We prefer to sprinkle the bacon bits over the bowl of ready to serve sprouts, much like you would with a salad.
After trying it a few times, I’d agree with this comment to add them after they’ve cooked. As long as you’re cooking the sprouts in the bacon fat, you’ll get that great porky flavor without the actual bacon cooking along with it.
Not sure why you would cook them for 50 minutes sous vide when you could halve the sprouts and cooking them in the bacon grease and garlic in the pan in 10-12 minutes or pan in the oven for a little longer. Same thing.
We liked cooking them this way for a few reasons:
1. Perfectly cooked, exactly the same way every time.
2. Almost completely hands off cooking, no watching it.
3. The bacon and garlic flavors more deeply penetrate the brussels sprouts, so more flavorful.
4. This is a sous vide cooking blog, and we like to cook things that way 🙂
Nice recipe. Will try that this week!
Thanks for this awesome Blog btw. Since Im pretty new to the sous vide business there’s a lot of inspiration to find here.
Just one thing: speaking as an European it would be cool to also have the Celsius besides the Fahrenheit value. Sure, I can look it up on Google but in my opinion it would be another great service for readers like me on a great website.
Regards from Germany
Jens
Thanks for taking the time to comment and for reading our blog!
Great suggestion on including celcius, we will try to do that moving forward.
I will be making sausages at the same time. Can I reduce the temp and cook longer? Thanks for your blog. I have only cooked sous vide for the past week!
It needs to be at the stated temp to ensure the Brussels sprouts cook properly. Lower temps won’t achieve that.
“will float like crazy due to the air trapped between the sprouts.
I’m cooking right now (first time!).. I ended up using 2 bags. one with the sprouts inside another with plates.. hopefully it will turn out ok..
stupid physics