Step 1

Preheat the Sous Vide Machine: Fill a large container or pot with water. Attach the sous vide precision cooker and set the temperature to 194ºF/90ºC.

Step 2

Season the Sweet Potatoes: Wash the sweet potatoes, peel the skin, and cut them into 1/2-inch cubes.

Step 3

In a large bowl, mix the sweet potato cubes with olive oil, salt, and pepper. Toss until they are evenly coated.

Step 4

Vacuum-seal the Bag: Add the seasoned sweet potato pieces into a vacuum-seal bag or zip-lock bags and arrange them in a single layer.

Step 5

Vacuum seal the bag if you have a vacuum sealer, otherwise, use a zip-lock bag using the “water displacement” technique: Just seal all but one corner of the bag. Slowly place it in the water bath, and make sure everything below the zip-line is covered by water. Then seal the rest of the bag. (Make sure to arrange in one layer. If your bag is not large enough, use multiple bags).

Step 6

Make sure the sweet potatoes are fully submerged. You can add sous vide weight or use heavy kitchen items to weigh the bag down if necessary.

Step 7

Sous Vide Cook: Cook for 30 minutes.

Step 8

When the timer goes off, take the bag out and remove the sweet potatoes from the bag and transfer to a plate.

Step 9

Season with more salt, pepper and optional chopped fresh parsley.