Courtesy of Chika Machida
Serves 1 to 2, recipe easily doubles

INGREDIENTS

• 1 medium to large Japanese sweet potato (dark red/purple skin), washed well and cut into small wedges or chunks
• 4 tablespoons (56 g) salted butter
• 4 tablespoons (60 ml) maple syrup (preferably All-Natural Grade B for flavor, no high-fructose corn syrup)
• 2 tablespoons (30 ml) water
• Black sesame seeds (for topping)

DIRECTIONS

1. Fill and preheat the SousVide Supreme water oven to 186F/85C.
2. Put the potato wedges in a single layer into a zip-closure cooking pouch, add half the butter, half the maple syrup, and the water. Use the displacement method (Archimedes’ principle) to evacuate the air and zip the seal.
3. Submerge the pouch in the water oven to cook for 1 1/2  hours.
4. On the stovetop, in a skillet over medium-high heat, add remaining butter, maple syrup and the accumulated liquid from the cooking pouch and bring to a caramelizing bubble.
5. Add the cooked potatoes and stir. Allow the glaze to thicken, until it is reduced by half and the potatoes are evenly coated.
6. Remove from heat, sprinkle with black sesame seeds, and enjoy!