Southwestern Sous Vide Sweet Potato Salad Recipe

The sweetness of sweet potatoes is perfectly offset by the spices and poblano pepper in this recipe, resulting in a complex mix of flavors that is a great addition to many meals. You can serve this alongside almost any protein, but chicken and turkey are my go-to options with it. I also will take this when we do potluck dinners with friends since it travels well.

I usually cook my sous vide sweet potatoes at 183°F (83.9°C) for 45 to 60 minutes, at least when they are broken down into cubes. Use 183°F, because 183°F is kind of a magic temperature for vegetables, and it tenderizes them without breaking down as much of the structure. You can go higher though, and for more information check out my how to sous vide vegetables guide.

This meal is also great for meal prep using the sous vide, chill, reheat method. You can cook the sweet potatoes ahead of time, chill them and stick them in the fridge. Then when you want to eat, you can toss them in the pan once you've finished cooking the other vegetables and they will heat through in just a few minutes.

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