Sweet Potato Home Fries | Recipe by sousvidetools.com
Sweet Potato Home Fries
- 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
- 1 medium onion, finely diced
- 1 ½ tablespoons (22.5 ml) coconut oil (divided use)
- 1 teaspoon (5 ml) paprika
- 1/2 teaspoon (2.5 ml) chili powder
- 1/4 teaspoon (1.25 ml) salt
- 1/4 teaspoon (1.25 ml) ground black pepper
- 1 tablespoon (15 ml) minced fresh parsley leaves (about 1/4 cup fresh parsley)
Sweet home Alabama! Are you bored of eating your standard carbs? Sweet potatoes are a hidden gem and full of nutrients that will be locked in through the simple sous vide process – serve with your favourite steak or chicken dish and a side salad to satisfy even the wildest midweek munchies.
- Fill and preheat your water bath to 183F/84C.
- Put the potatoes into a cooking pouch in a single layer and vacuum seal.
- Submerge the pouch in the water oven and cook for 90 minutes.
- When the sweet potatoes cooked, remove the pouch from the water, open the pouch, drain the liquid, and set potatoes aside until ready to finish the home fries.
- Heat a large frying pan over medium-high heat, about 3 minutes.
- Add coconut oil and allow it to melt.
- Add the diced onion to the pan and sauté, stirring occasionally with a wooden spoon, cooking until nicely browned.
- Add the paprika, chili powder, salt, and pepper; stir to combine.
- Add an additional tablespoon of coconut oil to the skillet, and then the sweet potato cubes, shaking the skillet to make an even, single layer.
- Cook the potatoes without stirring until the cubes are brown on the bottom, about 5 minutes, then carefully flip the potatoes with a large spatula, repeating this process until the potatoes are browned on most sides, another 5-10 minutes.
- Remove to a serving dish and keep warm; toss with minced parsley to finish.