1. Place your Immersion Circulator on your desired cooking vessel and preheat a water bath to 153°F / 67.2°C.
2. Peel the sweet potatoes and cut them into 1 in / 25 mm slices. Combine all of the ingredients in a vacuum pouch, making sure to keep the sweet potatoes in one even layer and vacuum seal.
3. Place the vacuum pouch in the water bath and cook for 2 hours.
4. After 2 hours has passed, increase the bath temperature to 185°F / 85°C.
5. Once the water bath has reached 185°F / 85°C, cook the sweet potatoes for another 1 hour and 35 minutes.
6. After 1 hour and 35 minutes has passed, carefully remove the sweet potatoes from the water bath and lie the pouch on a flat surface.
7. Place a dry cloth towel on top of the pouch and mash the sweet potatoes in the pouch to your desired texture.

Serve.

THICKNESS: 1 in / 25 mm
COOK TIME: 04:00
TEMPERATURE: 153°F / 67.2°C
185°F / 85°C
SERVES: 2-3