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  1. DJBrad

    Sous vide sweet potatoes

    I sous vide sweet potatoes so that they will brown up and be more flavorful. Par-cooking the potatoes in water between 135 and 170°F (57 and 77°C) activates an enzyme that converts their starch into maltose, making them especially flavorful and sweet, without any need for extra sugar. Now, they're just sweet potatoes. Nothing else. All I did was get them hot. However, the act of getting them hot converted the starch in to a natural sugar. I didn't ADD it, per se... so is it fine?