Traditional Yams/Sweet Potatoes

Anyone with an awesome yams/sweet potato recipe? I tried Sousviding first, but then encountered an issue with the bag perhaps overfilled.

Open to any recipe traditional / modern. Just want something amazing. Thanks!!

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fisher23

Here is Kenji's recipe.

TL;DR: Cut into one inch thick rounds (leave peel intact), sous vide in multiple bags in a single layer at 150°F for two hours to activate the enzymes that turn starch to sugar. Then wrap in foil and bake at 300°F for two hours. Purée with brown butter, a little maple syrup or just serve as baked. You can do them whole too....really makes them special. Your guests will want to know where you bought them, not realizing it's the technique of converting starch to sugar.

Alex_36374

Awesome. Thank you.

tshewman

combine a yam puree with maple syrup, maple sugar, egg yolks and roasted pecan flour as your base and add to egg white meringue and bake as a souffle. It's pretty yummy.

Alex_36374

How many egg yolks?

tshewman

· 6 egg yolks

· 40 g maple sugar

· 35 g roasted pecan flour

· 20 g flour

· 25 g roasted pecan flour

· 100 g white chocolate

· 2 medium size potatoes (

· 100 g butter

· 50g maple syrup

· 115g egg whites + 75g maple syrup

Butter ramekins and coat with roasted pecan flour

Wash potatoes. cover them with salt (you'll use ~700g), bake at 400F for approximately 50 minutes.

Remove the salt from the potatoes and scoop out flesh and pass through Tami. Reserve 100g puree for recipe.

Melt butter and white chocolate together in Joule.

Meanwhile, whisk egg yolks with the maple sugar, add the flours and then slowly stir in the butter and white chocolate mixture. Fold in Yam puree.

Heat maple syrup in a small pot to 155F.

Beat the egg whites to stiff peaks, slowly pour in HOT maple syrup while continuing to beat/whip.

Measure 541g potato mixture and 135g meringue and fold it gently with potato mixture in 3 additions.

Bake at 400F for ~13 minutes (keep an eye on top as it gets gold quick).