Courtesy of Chika Machida
Serves 1 to 2, recipe easily doubles
- 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)
- Fill and preheat the SousVide Supreme water oven to 186F/85C.
- 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.
- Submerge the pouch in the water oven to cook for 1 1/2 hours.
- 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.
- Add the cooked potatoes and stir. Allow the glaze to thicken, until it is reduced by half and the potatoes are evenly coated.
- Remove from heat, sprinkle with black sesame seeds, and enjoy!
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