Sous Vide Candied Sweet Potatoes


Courtesy of Chef Josh Horrigan, The Chef’s AcademySous Vide Candied Sweet Potatoes
Servings: 4-6 depending on size of ramekin


  • 4 cups (720 g) sweet potatoes, peeled and cubed into ½ inch (1.25 cm) pieces
  • 4 tablespoons (56 g) unsalted butter, cut into small pieces
  • 4 tablespoons (60 ml) brown sugar
  • 1 teaspoon (15 ml) ginger root, finely minced
  • 1 pinch cinnamon
  • 1 pinch cayenne pepper
  • 1 pinch ground clove
  • salt and pepper to taste
  • 1 cup (50 g) mini marshmallows
  • 1 to 2 tablespoons (15 to 30 ml) brown sugar, optional addition for topping



  1. Fill and preheat the SousVide Supreme to 185F/85C.
  2. Put all ingredients, except the marshmallows and brown sugar, into a food-grade cooking pouch and gently massage the pouch to distribute the butter pieces and seasonings throughout.
  3. Vacuum seal the pouch and submerge in the water bath to cook for 1 ½ hours.
  4. Remove the pouch from the water oven, open, and spoon the cooked potatoes into individual ramekins or a large serving dish.
  5. Top the warm potatoes with the marshmallows and sprinkle with a little brown sugar (if desired).
  6. Just before serving, use a kitchen torch (brulee torch) or put under the preheated broiler for a few minutes to toast the toppings until golden and bubbly.  Serve.
Share This Recipe with Friends!

Leave a Reply

Your email address will not be published.

Your custom text © Copyright 2022. All rights reserved.